GRILLED SALMON with BLACK BEANS and PIMENT D'ESPELETTE
by Lora Zarubin, adapted from Bon Appétit | May 2010
• 1/3 cup plus 3 tablespoons olive oil
• 5 garlic cloves; 2 pressed, 3 minced
• 1 tablespoon finely grated lemon peel, preferably organic
• 1 tablespoon chopped fresh thyme (or 1/3 that amount dried)
• 1/2 teaspoon coarse sea salt plus additional for seasoning
• 6 7-ounce salmon fillets with skin on
• 1/2 cup finely chopped red onion
• 1/2 cup finely chopped celery
• 1/2 cup chopped plum tomatoes (I substituted chopped grape tomatoes)
• 2 tablespoons chopped jalapeño chiles with seeds (seeds optional)
• 2 15-ounce cans black beans, rinsed, drained
• 1 teaspoon ground cumin
• Freshly ground black pepper
• Nonstick vegetable oil spray (I felt this was unnecessary. Use if you want)
• 1/4 cup chopped fresh cilantro plus leaves for garnish
• Piment d'Espelette Mayonnaise (recipe follows)
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 a 13x9x2-inch glass baking dish, Brush marinade over top and sides of fish. Cover; chill at least 2 hours and up to 4 hours.
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.
3. Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). (I thought there was enough oil on the fish that I did not need to spray the grill rack. Also, I used a lower heat when grilling the salmon.) Arrange fish, skin side up, on rack. Spray skin. Grill fish 4 to 5 minutes; turn over. Grill until fish is just opaque in the center.
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.
Piment d'Espelette Mayonnaise
by Lora Zarubin, from Bon Appétit | May 2010
• 1 1/2 tablespoons finely chopped shallot
• 2 teaspoons fresh lemon juice
• 2 teaspoons Sherry wine vinegar
• 1 1/2 teaspoons finely grated lime peel, organic if possible
• 1 cup mayonnaise
• 1 teaspoon piment d'Espelette*
• Coarse sea salt
• Freshly ground black pepper
* The mildly spicy piment d'Espelette is a French chili powder. It's available at specialty foods stores and from zingermans.com. A hot paprika or New Mexico red chile powder can also be substituted.
1. Combine shallot, lemon juice, vinegar, and lime peel in medium bowl. Cover; let stand 30 minutes. Whisk in mayonnaise and piment d'Espelette. Season with salt and pepper. Cover; chill 2 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
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