Grilled Salmon with Black Beans and Piment d'Espelette Mayonnaise
Grilled Salmon with Black Beans and Piment d'Espelette Mayonnaise is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Whisk 1/3 cup olive oil, pressed garlic, lemon peel, thyme, and 1/2 teaspoon sea salt in small bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
