Grilled Salmon With Black Beans And Piment D'Espele

Name: Grilled Salmon With Black Beans And Piment D'Espelette Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup plus 3 tablespoons olive oil; 5 garlic cloves; 2 pressed, 3 minced; 1 tablespoon finely grated lemon peel; 1 tablespoon chopped fresh thyme; 1/2 teaspoon coarse sea salt plus additional for seasoning; 6 7-ounce salmon fillets with skin; 1/2 cup finely chopped red onion; 1/2 cup finely chopped celery; 1/2 cup chopped plum tomatoes; 2 tablespoons (scant) chopped jalapeno chiles with seeds; 2 15-ounces cans black beans, rinsed, drained; 1 teaspoon ground cumin; Freshly ground black pepper; Nonstick vegetable oil spray; 1/4 cup chopped fresh cilantro plus leaves for garnish

Servings: persons

1/3 cup plus 3 tablespoons olive oil
5 garlic cloves; 2 pressed, 3 minced
1 tablespoon finely grated lemon peel
1 tablespoon chopped fresh thyme
1/2 teaspoon coarse sea salt plus additional for seasoning
6 7-ounce salmon fillets with skin
1/2 cup finely chopped red onion
1/2 cup finely chopped celery
1/2 cup chopped plum tomatoes
2 tablespoons (scant) chopped jalapeno chiles with seeds
2 15-ounces cans black beans, rinsed, drained
1 teaspoon ground cumin
Freshly ground black pepper
Nonstick vegetable oil spray
1/4 cup chopped fresh cilantro plus leaves for garnish

1
Whisk 1/3 cup olive oil, pressed garlic, lemon peel, thyme, and 1/2 teaspoon sea salt in small bowl. Place fish, skin side down, in 13x9x2-inch glass baking dish. Brush marinade over top and sides of fish. Cover; chill at least 2 hours and up to 4 hours.
2
Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add onion, celery, tomatoes, chiles, and minced garlic. Saute until vegetables are just soft, about 5 minutes. Mix in black beans and cumin. Reduce heat to medium and cook until flavors blend, stirring occasionally, about 5 minutes. Season to taste with sea salt and pepper. DO AHEAD:
3
Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Arrange fish, skin side up, on rack; spray skin. Grill fish 4 to 5 minutes; turn over. Grill until fish is just opaque in center, about 3 minutes longer, depending on thickness.
4
Rewarm beans with 1/4 cup water over medium heat; mix in chopped cilantro. Place 1/2 cup beans on each plate; top with fish and dollop of
5
; garnish with cilantro leaves.

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/3 cup plus 3 tablespoons olive oil, 5 garlic cloves; 2 pressed, 3 minced, 1 tablespoon finely grated lemon peel, 1 tablespoon chopped fresh thyme, and more.

Yes, Grilled Salmon With Black Beans And Piment D'Espelette Mayonnaise falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Salmon With Black Beans And Piment D'Espelette Mayonnaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions