The Sauce: Thyme and Lime Marinade – Fresh thyme leaves and lime zest flow in extra virgin olive oil with garlic to soak into and season peachy colored salmon flesh.
‘Great Sauces Transform Good Food into Gourmet’
Sea and land
Marinated salmon blackened by grilling with black beans generously spooned on the plate; the two are surprisingly complementary. It’s a dish you might find at a white table restaurant. Simple, healthy ingredients! Flaky fish and sofrito inspired black beans rock in this sea and land dish.
Recipe: Black Bean Salmon
Active Time: 35 Minutes | Total Time: 35 Minutes | Yield: 4 Servings
Salmon Thyme and Lime Marinade
4 6-oz salmon fillets
2 Tbsp olive oil
2 cloves garlic, smashed
1 Tbsp dried thyme
zest of 1 lime
3 grinds freshly ground black pepper
4 thin slices zested lime, garnish
4 sprigs cilantro, garnish
1 medium onion
3 celery stalks
1 medium tomato
3 cloves garlic
1 Tbsp olive oil
2 15-oz cans black beans, rinsed and drained
1 tsp cumin
freshly ground black pepper
2 Tbsp chopped cilantro
Special Equipment – large skillet, grill pan
1 Place salmon fillets in a rimmed dish or plate, skin side down. Whisk together 2 tablespoons olive oil, 2 smashed cloves garlic, thyme, lime zest, salt and pepper in a small bowl. Pour over salmon and spread evenly. Marinate for 20 minutes.
2 Meanwhile dice onion, celery and tomato. Very finely dice jalapeño and mince or micro grate garlic. Heat 1 tablespoon olive oil in a large skillet on medium high heat. Add diced vegetables and garlic. Cook until softened, about 5 minutes.
3 Add black beans and cumin to vegetables. Season with salt and pepper to taste. Reduce heat to medium and cook until beans are heated through, about 3 minutes. Take off the heat and cover to keep warm.
4 Heat a grill pan coated with non-stick spray on medium high heat. Place salmon fillets skin side up and spray skin with non-stick spray. Grill for 4-6 minutes. Carefully flip and continue grilling for 3-5 minutes, or until barely opaque in the center.
5 Stir in 2 tablespoons cilantro into the black beans. Serve fish with generous serving of black beans.
Use dry beans by rinsing, sorting, then soaking them over night. Drain then cover with water and add 1 bay leaf. Bring to boil then simmer until tender, about 90 minutes.
These black beans go great with tacos, enchiladas, quesadilla, and burritos.
Serve black beans with scrambled eggs and salsa.
- Exchange fresh tomato for 3/4 cup canned diced tomato.
- Exchange fresh for several slices finely chopped pickled jalapeño.
- Exchange canned black beans for dry beans cooked until tender in a pot of water with 1 bay leaf.
Inspiration – Helen Horton
Cook with Sauces
Black Bean Salmon
Written by Helen Horton
Photography and Styling by Helen Horton
Updated: March 18, 2014