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Grilled Salmon with Black Beans and Piment d'Espelette Mayonnaise

['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 dEspelette 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.

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