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.
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
