Grilled Salmon with Black Beans and Piment d'Espelette Mayonnaise

Ingredients for Grilled Salmon with Black Beans and Piment d'Espelette Mayonnaise

• 80ml plus 3 tablespoons olive oil

• 5 garlic cloves

• 2 pressed, 3 minced

• 1 tablespoon finely grated lemon peel

• 1 matsked hackad färsk timjan

• 1/2 teaspoons coarse sea salt plus additional for seasoning

• 170g salmon fillets with skin

• 80g finely chopped red onion

• 50g finely chopped celery

• 50g chopped plum tomatoes

• 2 tablespoons (scant) chopped jalapeño chillies with seeds

• 2 425g cans black beans, rinsed, drained

• 1 tesked malen kummin

• Nymalen svartpeppar

• Nonstick vegetable oil spray

• 1/4 cup chopped fresh coriander plus leaves for garnish

• Piment d'Espelette Mayonnaise

Whisk 80ml olive oil, pressed garlic, lemon peel, thyme, and 1/2 teaspoons 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 hours.

Heat 45ml olive oil in heavy large skillet over medium-high heat. Add onion, celery, tomatoes, chillies, 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 flavours 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 centre, about 3 minutes longer, depending on thickness.

Rewarm beans with 1/4 cup water over medium heat; mix in chopped coriander. Place 1/2 cup beans on each plate; top with fish and dollop of Piment d'Espelette Mayonnaise ; garnish with coriander leaves.

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