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Jun 5, 2011

Charcoal Grilled Salmon With Spicy Black Bean

Charcoal Grilled Salmon With Spicy Black Bean

Yield: 4 Servings

1/2 lb black beans,soaked

1 sm onion,chopped

1 sm carrot

1/2 celery rib

2 oz ham,chopped

2 jalapeno peppers,stemmed


1 clove garlic

1 bay leaf,tied together with

3 sprigs thyme

5 c water

2 cloves garlic,minced

1/2 t hot pepper flakes

1/2 lemon,juiced

1 lemon,juiced

1/3 c olive oil

2 T fresh basil,chopped

24 oz salmon steaks

Combine in a large saucepan the beans, onion, carrot, celery, ham,

jalapenos, whole clove garlic, bay leaf with thyme, and water. Simmer

until beans are tender, about 2 hours, adding more water as necessary

to keep the beans covered. Remove the carrot, celery, herbs and

garlic, and drain off the remaining cooking liquid. Toss the beans

with the minced garlic, hot pepper flakes and the juice of 1/2 a

lemon. Set aside.

North American Herb and Spice, Pureomega, 8-OunceWhile the beans are cooking, combine the juice of a whole lemon,

olive oil, and basil leaves. Pour over the salmon steaks, and

refrigerate for 1 hour. Grill the salmon over a moderately high flame

for 4-5 minutes per side, basting with some of the marinade every

minute. Serve each steak with a portion of beans.