Broiled Salmon With White And Black Bean Salad
|Dried black beans||3⁄4 Cup (12 tbs)|
|Dried white kidney beans||3⁄4 Cup (12 tbs) (Cannellini Beans)|
|Boiling water||2 Quart|
|Garlic clove||3 Large, crushed|
|Olive oil||2⁄3 Cup (10.67 tbs)|
|Salmon fillets||24 Ounce, skin removed (4 Fillets, 6 Ounce Each)|
|Freshly ground black pepper/Freshly ground white pepper||To Taste|
|Fresh lemon juice||1 Tablespoon|
|Chopped fresh chives||2 Tablespoon|
Place black beans in one saucepan, white beans in the other; add 1 quart boiling water to each and, after water returns to a boil, reduce heat to medium and cook, covered, 20 to 30 minutes.
Remove from heat and let stand, covered, 30 minutes more.
Drain beans in colander and rinse with cold water.
Place in bowl, add garlic and 1/2 cup of olive oil, and mix well.
Then cover and marinate 4 to 6 hours or overnight in the refrigerator.
Twenty minutes before serving, remove beans from refrigerator and preheat oven to Broil.
Add lemon juice, salt, pepper, and chives to beans and mix well.
Arrange 4 equal portions on dinner plates.
Brush salmon on both sides with some of the remaining olive oil and season with salt and pepper.
Brush rack of broiling pan with the rest of the olive oil, place fillets on rack in pan and cook under broiler about 5 minutes.
Turn fillets and cook 5 minutes more.
Remove from oven.
Place one fillet on top of beans on each plate and serve immediately.