• 1/3 cup plus 3 tablespoons olive oil
• 5 garlic cloves; 2 pressed, 3 minced
• 1 tablespoon finely grated lemon peel
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon coarse sea salt plus additional for seasoning
• 6 7-ounce salmon fillets with skin
• 1/2 cup finely chopped red onion
• 1/2 cup finely chopped celery
• 1/2 cup chopped plum tomatoes
• 2 tablespoons (scant) chopped jalapeño chiles with
• 2 15-ounces cans black beans, rinsed, drained
• 1 teaspoon ground cumin
• Freshly ground black pepper
• Nonstick vegetable oil spray
• 1/4 cup chopped fresh cilantro plus leaves for garnish
• Piment d'Espelette Mayonnaise
Whisk 1/3 cup olive oil, pressed garlic, lemon peel, thyme, and 1/2 teaspoon sea salt in small bowl.
Place fish, skin side down, in 13x9x2-inch glass baking dish. Brush marinade over top and sides of fish.
Cover; chill at least 2 hours and up to 4
Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat.
Add onion, celery, tomatoes, chiles, and minced garlic. Sauté until vegetables are just soft, about 5 minutes. Mix in black beans and cumin. Reduce heat to medium and cook until flavors blend, stirring occasionally, about 5 minutes. Season to taste with
sea salt and pepper.
DO AHEAD: Can be made 2 hours ahead; let stand at room temperature.
Spray grill rack with nonstick spray and prepare barbecue
(medium-high heat). Arrange fish, skin side up, on rack; spray skin. Grill fish 4 to 5 minutes; turn over. Grill until fish is just
opaque in center, about 3 minutes longer, depending on
Rewarm beans with 1/4 cup water over medium heat; mix in chopped cilantro. Place 1/2 cup beans on each plate; top with fish and dollop of Piment d'Espelette Mayonnaise ; garnish with cilantro leaves.