Grilled Salmon with Black Beans and Piment D'Espelette Mayonnaise

Name: Grilled Salmon with Black Beans and Piment D'Espelette Mayonnaise
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 850 grams black beans, rinsed, drained; 118 milliliters finely chopped celery; 59 milliliters chopped fresh cilantro plus leaves for garnish; 1 teaspoons coarse sea salt plus additional for seasoning; 1 Tbsp chopped fresh thyme; 5 garlic cloves; 2 pressed, 3 minced; 1 teaspoon ground cumin; 2 Tbsps (scant) chopped jalapeño chiles with seeds; 1 Tbsp finely grated lemon peel; 4 servings Piment dEspelette Mayonnaise (see recipe); 79 milliliters olive oil; 118 milliliters chopped plum tomatoes; 118 milliliters finely chopped red onion; 1 kilograms salmon fillets with skin

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.

Ingredients you will need

Lemon Peel

Olive Oil

Sea Salt

Garlic

Thyme

Equipment you will use

Whisk

Bowl

Place fish, skin side down, in 13x9x2-inch glass baking dish.

Ingredients you will need

Fish

Equipment you will use

Glass Baking Pan

Brush marinade over top and sides of fish. Cover; chill at least 2 hours and up to 4 hours.

Ingredients you will need

Marinade

Fish

Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add onion, celery, tomatoes, chiles, and minced garlic. Saut until vegetables are just soft, about 5 minutes.

Ingredients you will need

Minced Garlic

Vegetable

Tomato

Celery

Chili Pepper

Onion

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.

Ingredients you will need

Salt And Pepper

Black Beans

Cilantro

Beans

Cumin

Water

Fish

Equipment you will use

Grill

Place 1/2 cup beans on each plate; top with fish and dollop of Piment d'Espelette Mayonnaise; garnish with cilantro leaves.

Ingredients you will need

Fresh Cilantro

Mayonnaise

Allspice

Beans

Fish

Equipment

Ingredients

Servings:

4servings

Freshly ground black pepper 850grams

black beans, rinsed, drained 118milliliters

finely chopped celery 59milliliters

chopped fresh cilantro plus leaves for garnish 1teaspoons

coarse sea salt plus additional for seasoning 1Tbsp

chopped fresh thyme 5

garlic cloves; 2 pressed, 3 minced 1teaspoon

ground cumin 2Tbsps

(scant) chopped jalapeño chiles with seeds 1Tbsp

finely grated lemon peel 4servings

Piment d'Espelette Mayonnaise (see recipe)79milliliters

olive oil 118milliliters

chopped plum tomatoes 118milliliters

finely chopped red onion 1kilograms

salmon fillets with skin

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.