Charcoal-Grilled Salmon With Spicy Black Beans
Posted in Food And Drink by admin - Nov 20, 2009
Chadd Bryant asked:
Spice up your life with this tasty medley of black beans and salmon. This dish makes the perfect entree for entertaining with friends when served with margaritas, warm corn tortillas and grilled corn on the cob.
Ingredients
24 oz salmon steaks 1/2 lb black beans; soaked overnight1 small onion; chopped1 small carrot1/2 celery rib2 oz ham; chopped2 jalapeno peppers; stemmed and diced1 clove garlic1 bay leaf; tied together with3 sprigs thyme5 cup water2 cloves garlic; minced1/2 teaspoon hot pepper flakes1/2 lemon; juiced1 lemon; juiced1/3 cup olive oil2 tablespoon fresh basil; chopped
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.
Per Serving: Calories: 480, Protein: 42 g, Carbohydrate: 25 g, Fat: 23 g, Saturated Fat: 4 g, Cholesterol: 106mg, Sodium: 291 mg, Fiber: 8g.
COMMENTS
Spice up your life with this tasty medley of black beans and salmon. This dish makes the perfect entree for entertaining with friends when served with margaritas, warm corn tortillas and grilled corn on the cob.
Ingredients
24 oz salmon steaks 1/2 lb black beans; soaked overnight1 small onion; chopped1 small carrot1/2 celery rib2 oz ham; chopped2 jalapeno peppers; stemmed and diced1 clove garlic1 bay leaf; tied together with3 sprigs thyme5 cup water2 cloves garlic; minced1/2 teaspoon hot pepper flakes1/2 lemon; juiced1 lemon; juiced1/3 cup olive oil2 tablespoon fresh basil; chopped
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.
Per Serving: Calories: 480, Protein: 42 g, Carbohydrate: 25 g, Fat: 23 g, Saturated Fat: 4 g, Cholesterol: 106mg, Sodium: 291 mg, Fiber: 8g.