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:
- 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.
- Combine spicy mayo ingredients, cover and allow flavors to marry in the refrigerator for at least an hour.
- 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.
- 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.