Pimient Despelette Mayonnaise Food

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GRILLED SALMON WITH BLACK BEANS AND PIMENT D'ESPELETTE MAYONNAISE



Grilled Salmon with Black Beans and Piment d'Espelette Mayonnaise image

Provided by Lora Zarubin

Categories     Bean     High Fiber     Backyard BBQ     Dinner     Salmon     Family Reunion     Grill     Grill/Barbecue     Bon Appétit     Sugar Conscious

Yield Makes 4 servings plus leftovers

Number Of Ingredients 16

1/3 cup plus 3 tablespoons olive oil
5 garlic cloves; 2 pressed, 3 minced
1 tablespoon finely grated lemon peel
1 tablespoon chopped fresh thyme
1/2 teaspoon coarse sea salt plus additional for seasoning
6 7-ounce salmon fillets with skin
1/2 cup finely chopped red onion
1/2 cup finely chopped celery
1/2 cup chopped plum tomatoes
2 tablespoons (scant) chopped jalapeño chiles with seeds
2 15-ounces cans black beans, rinsed, drained
1 teaspoon ground cumin
Freshly ground black pepper
Nonstick vegetable oil spray
1/4 cup chopped fresh cilantro plus leaves for garnish
Piment d'Espelette Mayonnaise

Steps:

  • 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. 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.
  • 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.

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