Smoky Spice-Rubbed Grilled Salmon - cooking recipe

Ingredients

For the salmon
1 teaspoon smoked paprika
1 1/2 teaspoons brown sugar
1/2 teaspoon dried chipotle powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon unsweetened cocoa powder
1 lime, juice of
4 (6 ounce) salmon fillets
olive oil flavored cooking spray
lime wedge, for serving
For the black beans and corn
15 1/2 ounces black beans, drained and rinsed
2 cups frozen corn kernels (fresh is fine)
1/4 cup red onion, minced
3 tablespoons finely minced cilantro
1 teaspoon olive oil
2 tablespoons fresh squeezed lime juice
kosher salt

Preparation

Combine all the spices in a small bowl. Squeeze lime juice over salmon then rub in the spices to completely coat; set aside to rest about 5 minutes.
Meanwhile, in a large saute pan, heat oil over medium heat. Add onions and saute 2 minutes; add beans, corn and salt and cook until heated through, about 6 - 8 minutes. Remove from heat and toss in cilantro and lime juice. Makes 3 1/2 cups.
Heat a clean outdoor grill (make sure the grates are clean and lightly oiled) or if cooking indoors a lightly oiled grill pan over high heat. When hot, grill the salmon for about 5 minutes on each side or until the fish is opaque throughout. Serve with black beans, corn and lime wedges.