Grilled salmon fillets with black beans & red pepper puree

 

Beans:

15-ounce can black beans, drained & rinsed
½ cup minced onion
1 large garlic clove, pressed
2 tsp chili powder
2 tsp ground cumin

1 cup chicken broth

 

 

Up and Out!

 
  1. Combine ingredients, bring to a boil and then simmer, covered, for 30 minutes, stirring occasionally.
  2. Cool and puree half in a processor.
  3. Add other half of beans and adjust seasonings.
  4. Add more stock if bean mixture becomes too thick (It should be thin enough to spoon onto a plate, but not runny.)
 
Red Pepper Puree

¾ cup sliced roasted peppers from a jar
2 tablespoons extra-virgin olive oil

  1. In blender, puree with olive oil until smooth

 

Salmon

4 salmon fillets, about ⅓ – ½ lb

Vegetable oil
Paprika
Ground white pepper

  1. Preheat grill.
  2. Rinse salmon in cold water and blot dry.
  3. Rub vegetable oil on both sides and dust with paprika and white pepper.
  4. Coat a hinged wire grill basket with nonstick cooking spray and place salmon fillets inside or on flat grill pan.
  5. Once grill is hot, turn one burner off and turn others to medium. Position the salmon over the burner that is off, close the grill’s lid, and cook about 5 minutes per side, turning them once. (The fish is done when it just begins to flack when probed with a fork.)

 

To Serve
  1. Divide black bean mixture among pre-warmed plates.
  2. Top each with plate with a salmon fillet.
  3. Spoon red pepper puree over each fillet.
  4. Top with sour crème or crème fraiche.
  5. Garnish with cilantro and a couple of lime wedges.Serve with salad and rice or French bread