Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Cowboy Salmon with Black Bean, Avocado and Sweetcorn Salsa

The marinade is so good – it’s basically a barbecue sauce without any of the sugar or nasties and it works brilliantly on chicken and pork ribs too. I’m always referring to recipes as being simple, quick and easy and this sauce is all of those things. It literally takes a minute to make. Make a double batch of it and the salad too so it serves another meal later in the week. Avocado never keeps well in the fridge (even with lime to preserve it) so add that just before you serve.

Serves: 4

Prep: 30 minutes (including marinating time)
Cooking: 8 minutes
Total: 38 minutes


4 Salmon fillets

For the marinade:-
2 tbsp Worcestershire Sauce⠀
1 tbsp tomato puree⠀
1 tbsp Willy’s Apple Cider Vinegar⠀
2 crushed garlic cloves⠀
Juice of a clementine (or half an orange)⠀
1 tbsp smoked paprika⠀
2 tsp honey⠀
Dash of tabasco⠀
Salt and Pepper

For the Salsa:-
200g sweetcorn either from a can or cut off fresh cobs⠀
100g fresh tomatoes roughly chopped⠀
400g black beans rinsed⠀
2 avocados chopped⠀
Juice of 2 limes⠀
2 tbsp Extra Virgin Olive Oil⠀
Fresh Coriander⠀ ⠀

Mix together the marinade ingredients and rub over the salmon fillets. Leave for 30 minutes. Mix together the salad ingredients.

Roast the salmon fillets for 8 minutes then rest for two.

Serve with fresh coriander and rice if you like.

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