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Charcoal Grilled Salmon with Spicy Black Bean

 

21

Yield

4

servings

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free, High Fiber
 

Ingredients

½ pound black beans
soaked
1 small onions
chopped
1 small carrots
½ each celery
rib
2 ounces ham
chopped
2 each jalapeño 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
½ teaspoon red pepper flakes
*
½ each lemon
juiced
1 each lemon
juiced
cup olive oil
2 tablespoons basil
fresh, chopped
24 ounces salmon steaks

Directions

Combine in a large saucepan the beans, onion, carrot, celery, ham, jalapenos, whole clove garlic, bay leaf with thyme, and water.

Simmer until beans are tender, about 2 hours, adding more water as necessary to keep the beans covered.

Remove the carrot, celery, herbs and garlic, and drain off the remaining cooking liquid.

Toss the beans with the minced garlic, hot pepper flakes and the juice of ½ a lemon.

Set aside.

While the beans are cooking, combine the juice of a whole lemon, olive oil, and basil leaves.

Pour over the salmon steaks, and refrigerate for 1 hour.

Grill the salmon over a moderately high flame for 4 to 5 minutes per side, basting with some of the marinade every minute.

Serve each steak with a portion of beans.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 614g (21.7 oz)
Amount per Serving
Calories 51252% of calories from fat
 % Daily Value *
Total Fat 30g 45%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 100mg 33%
Sodium 255mg 11%
Total Carbohydrate 7g 7%
Dietary Fiber 6g 24%
Sugars g
Protein 84g
Vitamin A 48% Vitamin C 21%
Calcium 7% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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