Charcoal Grilled Salmon with Spicy Black Bean

• 1/2 pound black beans soaked
• 1 small onions chopped
• 1 small carrots
• 1/2 each celery rib
• 2 ounces ham chopped
• 2 each jalapeno pepper stemmed, and diced
• 1 clove garlic
• 1 each bay leaves tied together with
• 3 each thyme sprigs
• 5 cups water
• 2 cloves garlic minced
• 1/2 teaspoon red pepper flakes
• 1/2 each lemon juiced
• 1 each lemon juiced
• 13 cup olive oil
• 2 tablespoons basil fresh, chopped
• 24 ounces salmon steaks

1. Combine in a large saucepan the beans, onion, carrot, celery, ham, jalapenos, whole clove garlic, bay leaf with thyme, and water.
2. Simmer until beans are tender, about 2 hours, adding more water as necessary to keep the beans covered.
3. Remove the carrot, celery, herbs and garlic, and drain off the remaining cooking liquid.
4. Toss the beans with the minced garlic, hot pepper flakes and the juice of 1/2 a lemon.
5. Set aside.
6. While the beans are cooking, combine the juice of a whole lemon, olive oil, and basil leaves.
7. Pour over the salmon steaks, and refrigerate for 1 hour.
8. Grill the salmon over a moderately high flame for 4 to 5 minutes per side, basting with some of the marinade every minute.
9. Serve each steak with a portion of beans.

black beans, onions, carrots, celery, ham chopped, pepper, clove garlic, bay leaves tied together, thyme, water, garlic, red pepper, lemon juiced, lemon juiced, olive oil, basil, salmon

Taken from recipeland.com/recipe/v/charcoal-grilled-salmon-spicy-b-35005 (may not work)