Simply Delicious Recipe: Salmon with peaches, black bean and corn salsa

Follow along with Susan Hay and nutritionist Rose Reisman, as she prepares salmon with Ontario peaches, black bean, and corn salsa.

Ingredients 

½ cup (125 mL) drained canned corn

½ cup (125 mL) diced peaches

½ cup (125 mL) rinsed and drained canned black beans

¼ cup (60 mL) diced sweet red peppers

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¼ cup (60 mL) diced sweet onions

¼ cup (60 mL) chopped fresh coriander or parsley

1 Tbsp (15 mL) fresh lime or lemon juice

1 tsp (5 mL) liquid honey

1 tsp (5 mL) minced garlic

1½ skin-on salmon fillets (about 6 oz/175 g each)

Instructions

To make the salsa: In a nonstick skillet sprayed with cooking spray, cook the corn on medium-high heat for 8 minutes or just until the corn is dry and beginning to brown. Place it in a serving dish. Stir in the remaining salsa ingredients.

Either on a barbecue or in a nonstick grill pan sprayed with cooking spray, grill the salmon on medium-high heat for 5 minutes per side or just until medium done (10 minutes per inch/2.5 cm of fish thickness). Serve the salsa overtop of the fish.