Charcoal Grilled Salmon With Spicy Black Beans

Recipe Ingredients

1/2 lb	227g / 8oz	Black beans - soaked
1 lb	454g / 16oz	Onion - chopped (small)
1 lb	454g / 16oz	Carrot (small)
1/2		Celery rib
2 oz	56g	Ham - chopped
2		Jalapeno peppers - stemmed
		- and diced
1		Garlic
1		Bay leaf - tied together with
3 sections		Thyme
5 cups	1185ml	Water
2		Garlic - minced
1/2 teaspoon	2.5ml	Hot pepper flakes
1/2		Lemon - juiced
1		Lemon - juiced
1/3 cup	78ml	Olive oil
2 tablespoons	30ml	Fresh basil - chopped
24 oz	681g	Salmon steaks

Recipe Instructions

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.

While 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.

Source:
Susan Feniger and Mary Sue Milliken

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