6 Oz honey
2 -3 Tbsp canned chipotle chiles in sauce, minced
2 Tbsp orange juice
2 red bell peppers
1 jalapeno pepper
3 ears of corn, peeled
1 sweet onion, in small dice
2 (15 oz) cans black beans, drained and rinsed
Juice of 2 Limes
2 Tbsp olive oil
1 bunch cilantro, washed and chopped
2 tsp cumin
2 tsp chili powder
Salt and freshly ground pepper, to taste
4 6oz salmon filets
Prepare the glaze. Combine all the ingredients and set aside.
Prepare the salsa: Roast the bell and jalapeno peppers as 425F until the skin darkens and breaks away from the flesh. Cool; trim off ends and remove seeds. Dice the bell peppers; mince the jalapeno. Poach the corn in salted boiling water for 9 minutes. Cool; cut off and reserve the kernels. Sauté the onion until transparent. Combine all of the salsa ingredients and set aside.
Prepare the salmon: Grill or pan roast the salmon at 425F for about 10-12 minutes, until cooked throughout and at 145F internal temperature, Divide the salsa among the 4 plates, or spread into a large platter. Top with salmon, then pour the glaze over the salmon. Makes 4 servings.
Recipe courtesy of Lusamerica, SlaMar, Vikenco