Grilled Salmon With Black Beans And Piment D'Espelette Mayonnaise
Serves: 6
Iva Padberg
1 January 1970
Based on User reviews:
42
Spice
46
Sweetness
49
Sourness
37
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 tbsp
Lemon Peel (finely grated)1 tbsp
Thyme (chopped fresh)1 cup
Celery (finely chopped)1 cup
Plum Tomatoes (chopped)1 tsp
Ground CuminDirections:
1
Whisk 1/3 cup olive oil, pressed garlic, lemon peel, thyme, and 1/2 teaspoon sea salt in small bowl
2
Place fish, skin side down, in 13x9x2-inch glass baking dish
3
Brush marinade over top and sides of fish
4
Cover; chill at least 2 hours and up to 4 hours
5
Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat
6
Add onion, celery, tomatoes, chiles, and minced garlic
7
Sauté until vegetables are just soft, about 5 minutes
8
Mix in black beans and cumin
9
Reduce heat to medium and cook until flavors blend, stirring occasionally, about 5 minutes
10
Season to taste with sea salt and pepper
11
DO AHEAD: Can be made 2 hours ahead; let stand at room temperature
12
Spray grill rack with nonstick spray and prepare barbecue (medium-high heat)
13
Arrange fish, skin side up, on rack; spray skin
14
Grill fish 4 to 5 minutes; turn over
15
Grill until fish is just opaque in center, about 3 minutes longer, depending on thickness
16
Rewarm beans with 1/4 cup water over medium heat; mix in chopped cilantro
17
Place 1/2 cup beans on each plate; top with fish and dollop of Piment d'Espelette Mayonnaise ; garnish with cilantro leaves
18
Whisk 1/3 cup olive oil, pressed garlic, lemon peel, thyme, and 1/2 teaspoon sea salt in small bowl
19
Place fish, skin side down, in 13x9x2-inch glass baking dish
20
Brush marinade over top and sides of fish
21
Cover; chill at least 2 hours and up to 4 hours
22
Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat
23
Add onion, celery, tomatoes, chiles, and minced garlic
24
Sauté until vegetables are just soft, about 5 minutes
25
Mix in black beans and cumin
26
Reduce heat to medium and cook until flavors blend, stirring occasionally, about 5 minutes
27
Season to taste with sea salt and pepper
28
DO AHEAD: Can be made 2 hours ahead; let stand at room temperature
29
Spray grill rack with nonstick spray and prepare barbecue (medium-high heat)
30
Arrange fish, skin side up, on rack; spray skin
31
Grill fish 4 to 5 minutes; turn over
32
Grill until fish is just opaque in center, about 3 minutes longer, depending on thickness
33
Rewarm beans with 1/4 cup water over medium heat; mix in chopped cilantro
34
Place 1/2 cup beans on each plate; top with fish and dollop of Piment d'Espelette Mayonnaise ; garnish with cilantro leaves