Charcoal grilled salmon with spicy black bean

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   ts           Hot Pepper Flakes
     1/2                Lemon -- juiced
   1                    Lemon -- juiced
     1/3   c            olive oil
   2       tb           Fresh basil -- chopped
  24       oz           Salmon Steaks

  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.
  
  Source: San Francisco Chronicle Typed by Katherine
  Smith