Pan-Seared Salmon with Black Beans and Spicy Mayo

10 Jan

Pan-Seared Salmon with Black Beans and Spicy Mayo

The salmon in this recipe has a nice crisp skin and very tender center and the beans are packed with flavor!

2 Servings

Salmon Ingredients:

  • 1/8 cup olive oil
  • 3 garlic cloves, pressed
  • 1 1/2 tsp. lemon zest
  • 1 1/2 tsp. fresh thyme, chopped
  • 1/4 tsp. sea salt
  • 2 (6-7oz) salmon fillets

Black Bean Ingredients:

  • 1 1/2 Tbsp. olive oil
  • 2 garlic cloves, minced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup diced tomatoes
  • 1 Tbsp. jalapeno, chopped
  • 1 (15oz) can S&W black beans, drained and rinsed
  • 1/2 tsp. cumin, freshly ground
  • 1/4 cup cilantro, chopped
  • salt and pepper, to taste

Spicy Mayo Ingredients:

  • 1 Tbsp. finely chopped shallot
  • 1 tsp. fresh lemon juice
  • 1 tsp. white wine vinegar
  • 3/4 tsp. lemon zest
  • 1/2 cup mayonnaise
  • 1/2 tsp. smoked paprika
  • salt and pepper, to taste


  1. Place salmon skin side down in a glass baking dish.  Whisk together salmon ingredients and brush over salmon.  Cover salmon and allow to marinate in the refrigerator for 2-4 hours.
  2. Combine spicy mayo ingredients, cover and allow flavors to marry in the refrigerator for at least an hour.
  3. Heat 1 1/2 Tbsp. olive oil over medium-high heat.  Add onion, tomatoes, jalapeno, garlic, and cumin. Saute until soft.  Add beans.  Reduce heat and simmer for 5 minutes.  Season with salt and pepper to taste.  Remove from heat and stir in cilantro.
  4. Heat marinade drippings in a heavy non-stick skillet over medium-high heat until hot, but not smoking.  Add salmon fillets, skin side up and allow to sear until brown and crisp for 2-3 minutes.  Shake pan periodically to ensure salmon is not sticking to the bottom of the pan.  Using a spatula, carefully flip fillets and sear the skin until just cooked through another 2-3 minutes.  The salmon skin should be crisp and the flesh medium-rare.


  • Beans can be prepared 2 hours in advance and reheated just before serving.
  • Spicy mayo can be prepared 1 day in advance and kept chilled.
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Posted by on January 10, 2012 in Beans, Entrees, Uncategorized


Tags: , , , ,

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