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 jalapeno 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

1. 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 hours.
2. Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add onion, celery, tomatoes, chiles, and minced garlic. Saute 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:
3. 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 thickness.
4. 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
5. ; garnish with cilantro leaves.

olive oil, garlic, lemon peel, thyme, salt, salmon, red onion, celery, tomatoes, black beans, ground cumin, freshly ground black pepper, vegetable oil spray, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/grilled-salmon-with-black-beans-and-piment-despelette-mayonnaise-358512 (may not work)