Blackened Salmon & Beans | Phil's Recipes

Ingredients

1 cup black beans (canned, jarred, or cooked from dried)
2 tablespoons smoked paprika
1 teaspoon dried oregano
Zest of 2 limes
Juice of 1 lime
1 clove garlic, crushed
3 tablespoons olive oil
1 pepper (red or yellow), sliced or diced
1/2 large red onion, diced
1 lb salmon fillet
Salt and pepper
{"For the salsa"=>"1 serrano or jalapeño diced, 2 tomatoes diced, extra red onion, juice of 1 lime, olive oil, salt and pepper, handful of cilantro"}
{"To serve"=>"1 avocado sliced, extra chopped cilantro"}

Preheat oven to 450°F.
Combine the smoked paprika, oregano, lime zest, lime juice, crushed garlic, and olive oil into a paste.
Mix the cooked beans, diced pepper, and red onion with half of the paste. Spread on a baking tray and roast for 15-25 minutes until beginning to caramelise at the edges.
Place the salmon fillet on top of the bean mixture. Spread the remaining half of the paste over the top of the salmon.
Return to the oven and cook for approximately 20 minutes, until the salmon reaches 140°F internally (or 150°F if you prefer it more well done).
While the salmon cooks, make the salsa by pulsing the jalapeño, tomatoes, extra red onion, lime juice, olive oil, salt, pepper, and cilantro in a food processor until you have a chunky salsa texture.
Arrange the avocado slices on the plate, add the salmon and beans, and spoon the salsa generously over the top. Finish with extra chopped cilantro.

Beans: Canned or jarred black beans work perfectly here — no need to cook from dried unless you prefer to.
Salsa: The fresh salsa is what ties the whole dish together. Don’t skip it.
Salmon: Take the salmon out of the fridge 20 minutes before cooking for more even results.
Spice paste: The same paste does double duty here — roasting the beans and blackening the salmon.

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