Title: Charcoal grilled salmon with spicy black beans
 Categories: Seafood
      Yield: 4 Servings
 
    1/2 lb Black Beans; soaked
      1 sm Onion; chopped
      1 sm Carrot
    1/2    Celery Rib
      2 oz Ham; chopped
      2    Jalapeno Peppers; stemmed
           -and diced
      1    Clove Garlic
      1    Bay Leaf; tied together with
      3    Sprigs Thyme
      5 c  Water
      2    Cloves Garlic; minced
    1/2 ts Hot Pepper Flakes
    1/2    Lemon; juiced
      1    Lemon; juiced
    1/3 c  Olive Oil
      2 tb Fresh Basil; chopped
     24 oz 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 1/2 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 4-5 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.