Charcoal Grilled Salmon With Spicy Black Bean

Servings 4

Ingredients
  

  • 1/2 lb black beans,soaked
  • 1 sm onion,chopped
  • 1 sm carrot
  • 1/2 celery rib
  • 2 oz jalapeno peppers,stemmed -and,Diced
  • 1 clove garlic
  • 1 bay leaf,tied together with
  • 3 sprigs thyme
  • 5 c water
  • 2 cloves garlic,minced
  • 1/2 t hot pepper flakes
  • 1/2 lemon,juiced
  • 1 lemon,juiced
  • 1/3 c olive oil
  • 2 T fresh basil,chopped
  • 24 oz salmon steaks

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.