Robert Irvine: Avocado Ice, BBQ-Glazed Salmon and Black Bean Compote Recipe

Reading Time: 2 minutes Recipes

Nothing says summer like BBQ and ice, right?  Chef Robert shares another Easy Ice -inspired recipe that will put a smile on your guests’ faces.  Tangy, slightly spicy, bbq sauce adds pizazz to grilled salmon.  And the avocado ice on top cools it down.

Make this recipe your own by adding more or less spicy heat to suit your palate.

BBQ glazed Salmon, Black Bean Compote, Spiced Avocado Ice

Yields 4 portions


4- 6 oz- Salmon Fillets

1 tsp.- Salt

1 tsp.- pepper

Black Bean Compote

2 cups- black beans – cooked and well rinsed with water

½ cup- poblano- cored and small dice

½ cup- red onion- small dice

¼ cup- red wine vinegar

2 tbsp- grape seed oil

2 tbsp- parsley- minced

¼ cup- cilantro- minced

1 tsp.- cumin

Salt and pepper to taste

BBQ Sauce

½ cup- catsup

2 tbsp.- brown sugar

2 tbsp.- rice wine vinegar

1 tbsp- Worchester sauce

1 tbsp.- stone ground mustard

1 tbsp.- sriracha or thai chile

Seasoning to taste

Avocado Ice

1 cup- ice cubes

1 whole – avocado

¼ cup- roasted toamtoes

2 tbsp- cilantro

2 tbsp- sriracha

1 tsp.- chile pepper flakes 


Avocado Ice:  in a food processor, pulse all ingredients then drain excess liquid, next add ice and again pulse until chunky, then remove and place in freezer for 30 minutes.

BBQ Sauce:  In a bowl whisk together all ingredients, then warm sauce over low heat, heating for 5-6 minutes to blend flavors.  Remove from heat and hold warm.

Black Bean Compote:  In a saucepan over medium high heat, add oil and allow to heat until verge of smoking then add onions and continue to cook with a stirring method, until onions are slightly translucent.  Reduce heat to medium, then add peppers, tomatoes, beans, cumin, salt and pepper and cook for additional 9-10 minutes, then remove from heat. Once removed from heat add vinegar, parsley and cilantro, stir well and hold for plating.

Salmon:  Cook on a hot bbq grill or saute pan.  If grilling, ensure the grill is well seasoned so the fish will not stick. Season salmon fillets with salt and pepper and grill for 3-4 minutes, turn fish to second side and repeat cooking for 3 minutes.  Once cooked, flip fish back to original side and glazed with 1 tbsp. of sauce and finish on grill or in preheated 375 degree oven for additional 2 minutes on a baking sheet.

To serve:   Portion black bean compote in center of plate and top with salmon, top with spiced ice and serve.

I’m demoing this recipe at Southwest Foodservice Expo in Dallas on June 23, 2013 with Easy Ice.  Stop by and see how I prepare this summer meal.

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