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grilled salmon and black beans

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Salmon

Grilled Salmon and Black Beans

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.

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

  • 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.
  • 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.
  • 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.
  • 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.
  • Serve fish with black beans and dig on in!

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