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Grilled Salmon with Black Beans


  • 1/3 cup California Olive Ranch extra virgin olive oil
  • 5 garlic cloves, 2 pressed, 3 minced
  • Freshly grated lime peel
  • 1 Tbl dried thyme
  • Salt and pepper to taste
  • 27 oz. salmon fillets
  • 1 onion, chopped
  • 3 celery ribs, chopped
  • 1 roma tomato, chopped
  • 1 jalapeno, chopped
  • 2 15 oz. cans black beans
  • 1 Tsp cumin
  • Small handful cilantro, chopped


  1. Whisk the California Olive Ranch extra virgin olive oil, pressed garlic, lime peel, thyme, and 1/2 teaspoon salt in a small baking dish. Place the salmon, skin-side down, in the dish. Brush the marinade over the top and sides of fish. Let chill in fridge for at least 30 minutes.
  2. Meanwhile, heat 3 tablespoons California Olive Ranch extra virgin olive oil in a large skillet over medium high heat. Add onion, celery, tomatoes, jalapenos, and minced garlic. Cook until vegetables are starting to soften, about 5 minutes.
  3. Stir in black beans and cumin. Reduce heat and cook for about 5 more minutes. Season with salt and pepper to taste. Stir in cilantro and set aside.
  4. Spray grill with nonstick spray and heat to medium high. Arrange the salmon on the grill, skin side up and spray skin with nonstick spray. Grill salmon for about 4-5 minutes. Carefully flip over and grill for about 3 more minutes, or until opaque all the way through.
  5. Serve fish with black beans and dig on in

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