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Grilled Salmon with Black Beans and Piment d'Espelette Mayonnaise
- 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 jalapeo chiles with seeds
- 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
Directions:View on Epicurious
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