1 1/2 cups dried black beans, soaked overnight in cold water and drained
1 small red onion, coarsely chopped
2 garlic cloves, sliced
1 large chipotle chile in adobo, stemmed and coarsely chopped
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 large jalapeño
1/2 cup sour cream
1/3 cup honey
1 tablespoon ancho chile powder
1 tablespoon Dijon mustard
Four 8-ounce skinless center-cut salmon fillets
2 tablespoons vegetable oil
How to Make It
In a large saucepan, combine the beans with the red onion, garlic, chipotle and cumin. Add enough water to cover the beans by 1 inch and bring to a simmer. Cook over moderately low heat until the beans are tender, about 30 minutes. Using a slotted spoon, transfer the beans to a food processor. Add 1 cup of the bean cooking liquid and pulse until the beans are almost smooth. Season the sauce with salt and pepper and transfer to a small saucepan. Keep warm.
Meanwhile, preheat the oven to 375°. Roast the jalapeño directly over a gas flame until charred all over. Transfer the jalapeño to a small bowl, cover with plastic wrap and let cool. Peel, seed and coarsely chop the jalapeño. In a food processor, puree the sour cream with the jalapeño until smooth. Season with salt and pepper. Transfer the crema to a small bowl and refrigerate.
In another small bowl, whisk the honey with the ancho chile powder and mustard and season with salt and pepper. Rub the salmon fillets with the vegetable oil and season with salt and pepper. Heat a large nonstick ovenproof skillet. Add the salmon and cook over moderately high heat until browned on the bottom, about 2 minutes. Turn the fillets and brush with some of the ancho-honey glaze. Transfer the skillet to the oven and bake the salmon until just cooked through, about 3 minutes.
Spoon the warm sauce and the jalapeño crema onto plates or a platter and arrange the salmon fillets on top. Brush the salmon with a little more of the ancho-honey glaze and serve.
Fruity, medium-bodied Pinot Noir.
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