Grilled Salmon with Black Beans and Piment d'Espelette Mayonnaise

By karen1

Salmon salad sandwich with leftovers. 2 7 ounce salmon fillets about 7 ounces each
2 green onions chopped
1 tbsp. lemon juice
1 tsp. finely grated lemon peel
1/2 cup piment d'Espelette Mayonnaise (Recipe Below)
4 squares ciabatta or focaccia Mix first 4 ingredients in bowl stir in mayonnaise to taste. Season salt and pepper Halve bread square horizontally , top bread with arugula then salmon cover other piece of bread

Ingredients

• Piment d'Espelette Mayonnaise:
• 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
• 1 1/2 tbsp. finely chopped shallot
• 2 tsp. fresh lemon juice
• 2 tsp. sherry wine vinegar
• 1 1/2 tsp. finely grated lime peel
• 1 cup mayonnaise
• 1 tsp. piment d'espelette (France's chili powder)
• coarse sea salt
• freshly ground black pepper

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Preparation

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.

Mayonnaise:
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.