Wednesday, May 12, 2010
Grilled Salmon w/ Black Beans
Oh mother nature. I've been a really big mother nature rant lately, but it's just been such bizarre weather. Take for instance today. It rained bloody murder all morning. For once, I was glad to be inside and at work. (Raining cats and dogs = less customers wanting to come in = less stress for me) But now, as I'm about to head out to my volleyball game, it's sunshine and roses. Which is a good thing because our volleyball league plays, regardless of the weather, unless it's a threat to our lives. Meaning it was must be the Great Flood, or Zeus striking us dead with lightning, for our games to stop. So I guess in this case, I'm grateful for the sunshine... but c'mon already, make up your mind mother nature!
Adapted from Bon Appetit's May 2010 Issue: Grilled Salmon w/ Black Beans & Piment D'Espelette Mayonnaise
1/3 cup olive oil
5 garlic cloves, 2 pressed, 3 minced
freshly grated lime peel
1 tablespoon dried thyme
salt and pepper to taste
2 7 oz. salmon fillets, skin on
1 onion, chopped
3 celery ribs, chopped
1 roma tomato, chopped
1 jalapeno chile, chopped
2 15 oz. cans black beans, drained and rinsed
1 teaspoon cumin
small handful cilantro, chopped
Whisk the olive oil, pressed garlic, lime peel, thyme, and 1/2 teaspoon salt in a small baking dish. Place the salmon, skin-side down, in the dish. Brush the marinade over the top and sides of fish. Let chill in fridge for at least 30 minutes.
Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium high heat. Add onion, celery, tomatoes, jalapenos, and minced garlic. Cook until vegetables are starting to soften, about 5 minutes.
Stir in black beans and cumin. Reduce heat and cook for about 5 more minutes. Season with salt and pepper to taste. Stir in cilantro and set aside.
Spray grill with nonstick spray and heat to medium high. Arrange the salmon on the grill, skin side up and spray skin with nonstick spray. Grill salmon for about 4-5 minutes. Carefully flip over and grill for about 3 more minutes, or until opaque all the way through.
Serve fish with black beans and dig on in!
This was pretty delicious. Aside from the small mishap of my charcoal grill going crazy. You wanna watch the salmon closely. Since you marinated it in olive oil, it's kinda really flammable if you're grill is sensitive... like mine was. It pretty much charred my skin (and that's my favorite part!), but the salmon itself was nice and smokey and delicious. Enjoy!