This dish was the best way that I have ever had salmon prepared. It’s zesty and flavorful, has a great variety of textures, and is super healthy. Grilling the fish avoids stinking heating up the house on these days of 90+ degrees and ridiculous humidity, and it allows it to get a great crisp on.

I can honestly say that I was weary of using all of the herbs called for in the dressing. I love mint, but I love it in desserts, and sometimes it weirds me out to have it in a savory dish. Well not this time. The cilantro, basil and mint meld together and you taste none of them individually, but the combination is smooth and wonderful. Now if I can only figure out how to use of the remaining 4 lbs. of mint in my back yard, I’ll be all set….

I opted to take creative liberties with the recipe that I followed (of course) and served the beans on the side with some jasmine rice that had been cooked in chicken stock. It was probably unnecessary as both Neil and I were so stuffed by the end of this meal that is was silly, but I was initially worried that a piece of fish on top of lettuce wasn’t going to cut it with our appetites.


  • 1 1/2  lb salmon
  • 1 small onion, minced
  • 1 small red bell pepper, diced 1/4 inch
  • 4 medium cloves garlic pressed
  • 1 tablespoon +  1/2  cup chicken or vegetable stock
  • 2 cups or 15 oz can black beans, rinsed & drained
  • 1 1/2  tablespoons ancho chili powder
  • 2 cups chopped lettuce (like butter or romaine)


  • 4 tablespoons fresh chopped cilantro
  • 2 tablespoons fresh chopped mint
  • 2 tablespoons fresh chopped basil
  • 5 tablespoons fresh lemon juice
  • 4 tablespoons olive oil
  • 1 tablespoons chopped pepitas
  • salt and pepper to taste


  1. Season salmon with salt and pepper and set aside
  2. Heat 1 tablespoon stock in a skillet and when it begins to steam add the onion, bell pepper and garlic and saute over a  medium heat for about 5 minutes
  3. Add 1/2 cup broth, black beans, and ancho chili powder. Cook for another 10 minutes and season with salt and pepper to taste
  4. While the beans are cooking, preheat your grill
  5. In a bowl mix together cilantro, mint, basil, lemon juice, olive oil, pepitas, salt and pepper
  6. Grill the salmon for about 10 minutes (your grill should be between 400 and 500 degrees)
  7. Serve the salmon on a bed of lettuce, topped with the dressing, with beans on the side