Grill/Barbecue

Grilled Salmon and Black Beans

by:
May 12, 2010
4
4 Ratings
Grilled Salmon and Black Beans
  • Prep time 30 minutes
  • Cook time 18 minutes
  • Serves 2
Author Notes

Grilled Salmon w/ Black Beans... so simple, the flavors just come alive! - mtlabor —mtlabor

Test Kitchen Notes

This is a tasty, healthy combined dish once it all comes together in the end, especially if you let the beans sit and meld a bit with the other ingredients before serving as the flavor improves exponentially after even a half hour wait. I recommend using fresh thyme rather than dried in the marinade and placing the fish skin side down in it instead of up to allow for more flavor to permeate the fish. - cheese1227 —The Editors

What You'll Need
Ingredients
  • 1/3 cup olive oil
  • 5 garlic cloves, 2 pressed, 3 minced
  • freshly grated lime peel
  • 1 tablespoon dried thyme
  • salt and pepper to taste
  • 2 7 oz. salmon fillets
  • 1 onion, chopped
  • 3 celery ribs, chopped
  • 1 roma tomato, chopped
  • 1 jalapeno, chopped
  • 2 15 oz. cans black beans
  • 1 teaspoon cumin
  • small handful cilantro, chopped
Directions
  1. Whisk the olive oil, pressed garlic, lime peel, thyme, and 1/2 teaspoon salt in a small baking dish. Place the salmon, skin-side down, in the dish. Brush the marinade over the top and sides of fish. Let chill in fridge for at least 30 minutes.
  2. Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium high heat. Add onion, celery, tomatoes, jalapenos, and minced garlic. Cook until vegetables are starting to soften, about 5 minutes.
  3. Stir in black beans and cumin. Reduce heat and cook for about 5 more minutes. Season with salt and pepper to taste. Stir in cilantro and set aside.
  4. Spray grill with nonstick spray and heat to medium high. Arrange the salmon on the grill, skin side up and spray skin with nonstick spray. Grill salmon for about 4-5 minutes. Carefully flip over and grill for about 3 more minutes, or until opaque all the way through.
  5. Serve fish with black beans and dig on in!
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3 Reviews

Giulia M.
Giulia M. August 14, 2020
This was delicious. I used a red pepper instead of celery in the beans and cilantro stems in the marinade. It all worked quite well. Just realized I forgot the cumin! Next time. This recipe is well worth a repeat.
 
Roz
Roz August 16, 2017
The recipe says to put salmon "skin side down" in the marinade. The alternative suggestion in the editorial also says "skin side down rather than up". Don't you mean "skin side up rather than down" so the flesh is in the marinade?
 
Violet L.
Violet L. May 15, 2017
Came across this recipe while looking for entree recipes with beans. The recipe is for 2, but the bean would serve 4 generously. This is not a dish I will make again, as I do not think it worked very well. I will use my leftover beans for vegetarian chili.