Grilled Salmon with Black Beans and Piment d'Espelette Mayonnaise

Perfectly grilled salmon fillets served over a flavorful black bean mixture, topped with spicy Piment d'Espelette Mayonnaise. This elegant dish combines fresh herbs, citrus, and Southwestern flavors for a sophisticated meal.

6 servings

2 hr 23 min

Published October 4, 2025

Ingredients

•⅓ cup olive oil
•5 cloves garlic
•1 tablespoon lemon peel
•1 tablespoon fresh thyme
•½ teaspoon coarse sea salt
•6 fillets salmon fillets
•½ cup red onion
•½ cup celery
•½ cup plum tomatoes
•2 tablespoons jalapeño chiles
•2 cans black beans
•1 teaspoon ground cumin
•1 to taste black pepper
•1 to taste cooking spray
•¼ cup fresh cilantro
•1 to taste Piment d'Espelette Mayonnaise

Cooking Instructions

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.
120 min
2.
Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add onion, celery, tomatoes, chiles, and minced garlic. Sauté 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: Can be made 2 hours ahead; let stand at room temperature.
10 min
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.
8 min
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 Piment d'Espelette Mayonnaise ; garnish with cilantro leaves.
5 min

Ingredients

•⅓ cup olive oil

•5 cloves garlic

•1 tablespoon lemon peel

•1 tablespoon fresh thyme

•½ teaspoon coarse sea salt

•6 fillets salmon fillets

•½ cup red onion

•½ cup celery

•½ cup plum tomatoes

•2 tablespoons jalapeño chiles

•2 cans black beans

•1 teaspoon ground cumin

•1 to taste black pepper

•1 to taste cooking spray

•¼ cup fresh cilantro

•1 to taste Piment d'Espelette Mayonnaise

Cooking Instructions

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.

120 min

Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add onion, celery, tomatoes, chiles, and minced garlic. Sauté 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: Can be made 2 hours ahead; let stand at room temperature.

10 min

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.

8 min

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 Piment d'Espelette Mayonnaise ; garnish with cilantro leaves.

5 min