Grilled Salmon with Black Beans and Piment D'Espelette Mayonnaise
Grilled Salmon with Black Beans and Piment D'Espelette Mayonnaise might be just the main course you are searching for. One portion of this dish contains roughly 73g of protein, 41g of fat, and a total of 819 calories. This recipe serves 4. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes about 45 minutes. A mixture of cilantro plus leaves, beans, coarse sea salt plus additional, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the coarse sea salt you could follow this main course with the Chocolate-Almond Bark with Sea Salt as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.
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.
Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat.
Add onion, celery, tomatoes, chiles, and minced garlic. Saut 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.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. 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.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try La Crema Russian River Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 28 dollars per bottle.
![La Crema Russian River Chardonnay]()
La Crema Russian River Chardonnay
On the nose are citrus tones, with green apple, pineapple and floral aromas accentuated by caramel and hazelnut traces. The bright fruit and crisp acidity typical of the Russian River appellation are apparent in the mouth, with lemon-lime components and concentrated pear notes, offset by a lingering apple and spice finish.