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

Directions:

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.

Note:

• 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.