Grilled Salmon with Black Beans and Piment D'Espelette Mayonnaise

By Beepers

Delicious! Serve with Spring Vegetable Quinoa.

Bon Appetit May 2010

Ingredients

• 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-ounce 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 tablespoons finely chopped shallot
• 2 teaspoons fresh lemon juice
• 2 teaspoons Sherry wine vinegar
• 1 1/2 teaspoons finely grated lime peel
• 1 cup mayonnaise
• 1 teaspoon piment d'Espelette*
• Coarse sea salt
• Freshly ground black pepper
• *The mildly spicy piment d'Espelette is France's very own chili powder. It's available at specialty foods stores and from zingermans.com.

Preparation

Step 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 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.