Instructions: BLACK BEANS: combine all in a sauce pan. Bring to a boil and simmer, covered, 30 minutes, stirring occasionally. Let cool. Puree half. Return puree to pan and blend. Adjust seasoning to taste. Keep warm, adding a little broth as needed.

RED PEPPER: Puree the peppers with olive oil and salt until smooth.

GRILLING: Preheat 10 to 15 minutes, all burners on high. Meanwhile, rinse salmon fillets in cold water and blot them dry. Rub with vegetable oil on both sides and dust with paprika and white pepper. Coat a hinged grill basket with oil or spray and place fillets inside.

When hot, turn one burner off and turn the other(s) to medium. Position salmon over the burner that is off. Close lid. Cook 5 mins per side, turn once. Fish is done when it just begins to flake when probed with a fork.

SERVE: divide the beans among 4 prewarmed plates. Top with a fillet.

Carefully spoon some red pepper puree over each fillet. Then dab with sour cream. Garnish with cilantro and add a couple of fresh lime wedges. Serve with a simple side dish, like steamed rice.

8.3 g fat (15.7% cff). If pepper sauce is made with oil, then 531

Serve with steamed asparagus and green beans, garnished with grilled radishes (sliced), lemon juice and pepper.

NOTES : MENU - salmon, rice, and veggie medley. followed with fresh fruit

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