charcoal grilled salmon with spicy black bean yield
BBQ & Grill
Charcoal Grilled Salmon With Spicy Black Bean Yield
Charcoal-grilled salmon with a spicy black bean sauce, creating a smoky, bold dish.
Ingredients
- 1/2 lb black beans,soaked 1 sm onion,chopped
- 1 sm carrot 1/2 celery rib
- 2 oz ham,chopped
- 2 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
Directions
- 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.
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