Charcoal Grilled Salmon With Spicy Black Beans

Course : Grilling
Serves: 4
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24 ounces salmon steaks
2 tablespoons fresh basil -- chopped
1/3 cup olive oil
1/2 medium lemon -- juiced
1 medium lemon -- juiced
1/2 teaspoon hot pepper flakes
2 cloves garlic
5 cups water
3 sprigs thyme
1 piece bay leaf -- tied together with
1 clove garlic
2 medium jalapeno peppers -- stemmed and diced
2 ounces ham -- chopped
1/2 medium celery rib
1 small carrot
1 small onion -- chopped
1/2 pound black beans -- soaked

Preparation / 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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