Recipe - Charcoal Grilled Salmon With Spicy Black Beans

One half pound Black Beans; soaked
1 small Onion; chopped
1 small Carrot
One half Celery Rib
2 ounce Ham; chopped
2 Jalapeno Peppers; stemmed
and minced
1 Clove Garlic
1 Bay Leaf; tied together with
3 Sprigs Thyme
5 cup Water
2 Cloves Garlic; minced
One half teaspoon Hot Pepper Flakes
One half Lemon; juiced
1 Lemon; juiced
1/3 cup Olive Oil
2 tablespoon Fresh Basil; chopped
24 ounce Salmon Steaks

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 One half 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 45 minutes per side,
basting with some of the marinade every minute. Serve each steak with a
portion of beans.

Per Serving: Calories: 480, Protein: 42 g, Carbohydrate: 25 g, Fat: 23 g,
Saturated Fat: 4 g, Cholesterol: 106mg, Sodium: 291 mg, Fiber: 8g.

Source: San Francisco Chronicle Typed by Katherine Smith

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip