- 2 tablespoons canola oil
- 1 pound fresh salmon fillet, skinless, cut into 2 pieces (not too thick or cooking time will increase)
- Blackening Spice, recipe follows
- 1 (12-ounce) can "soy" black beans, drained (available at health food and specialty stores)
- 4 cups fresh spinach, cleaned
- 2 tablespoons unsalted butter
- Sour cream, for garnish
Heat oil in a large heavy saute pan or iron skillet over high heat until almost smoking hot.
Coat the salmon fillets well on both sides with the blackening spice and place gently in the hot pan. Sear on the first side for about 2 minutes and then flip fish over. Add the black beans to 1 corner of the pan and throw in the fresh spinach and butter right on top of everything and cook it all for about 2 minutes more.
- 5 tablespoons kosher salt
- 5 tablespoons paprika
- 1 tablespoon dry thyme
- 1 tablespoon ground black pepper
- 1 tablespoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground white pepper
Mix all the blackening spice ingredients well and store in a sealed container or spice canister. Keep extra as a versatile spice in your kitchen.