- 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 jalapeño 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
- Piment d'Espelette Mayonnaise
- 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.
- Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add onion, celery, tomatoes, chiles, and minced garlic. Sauté 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: Can be made 2 hours ahead; let stand at room temperature.
- 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.
- 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 Piment d'Espelette Mayonnaise ; garnish with cilantro leaves.