Grilled Salmon With Black Bean Salsa

• 1/4 cup white wine or reduced-sodium chicken broth
• 1/4 cup reduced-sodium soy sauce
• 1-1/2 teaspoons brown sugar
• 1 garlic clove, minced
• 6 salmon fillets (4 ounces each)
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup frozen corn, thawed
• 1 medium sweet red pepper, diced
• 1/2 cup seedless red grapes, chopped
• 1/4 cup fat-free Italian salad dressing
• 1 tablespoon canned chopped green chilies
• 1 teaspoon brown sugar

1. In a small bowl, combine the wine, soy sauce and brown sugar. Set aside 2 tablespoons mixture for basting. Stir garlic into remaining mixture. Place in a large resealable plastic bag; add the salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally.
2. Meanwhile, in a small bowl, combine the salsa ingredients. Cover and chill until serving.
3. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack.
4. Grill, covered, over medium heat for 10-12 minutes or until fish flakes easily with a fork, basting occasionally with reserved wine mixture. Serve with salsa.

white wine, soy sauce, brown sugar, garlic, salmon, black beans, frozen corn, sweet red pepper, red grapes, italian salad dressing, green chilies, brown sugar

Taken from www.tasteofhome.com/recipes/grilled-salmon-with-black-bean-salsa/ (may not work)