Smoky Spice-Rubbed Grilled Salmon

Grilled salmon steaks rubbed with a spicy blend of smoked paprika, chipotle chili powder, brown sugar, cumin and cocoa powder served with a quick side dish of black beans, grilled corn, cilantro and splash of lime juice.

• Ready In: 25 mins
• Serves: 4

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

Directions

1. 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.
2. Meanwhile, in a large saute pan, heat oil over medium heat. Add onions and sauté 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.
3. 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.