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
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