Recipe courtesy of Martha Stewart
30 min
20 min
4 servings


Spice Blend:
Black Beans and Corn:


Season salmon fillets with pepper. Rub spice marinade into flesh side of fillets. (If you are not grilling right away, refrigerate, wrapped in plastic, for up to 2 days). Heat oven to 400 degrees F. Heat a large grill pan over medium-high heat. Drizzle olive oil over both sides of fillets. Place fillets spice-side down, in hot grill pan. Sear until the spices are brown, about 3 minutes. Carefully turn salmon and transfer grill pan to oven. Bake until fillets are firm to the touch, 5 to 7 minutes.

Spice Blend:

Combine all seeds in a skillet over medium heat. Toast, shaking pan, until aromatic, about 4 minutes. Using a spice grinder, coarsely grind seeds in 3 batches. Transfer to a small jar. Add sugar, salt, and pepper. Shake well to combine. The spice blend may be stored in an airtight container, at room temperature for up to 6 months. Yield: about 1 1/2 cups

Black Beans and Corn:

Heat the olive oil in a small saucepan over medium-low heat. Add the garlic and onions, and cook, stirring occasionally, until translucent and very soft, about 10 minutes. Drain the black beans, rinse, and drain again. Add the beans, 1/4 cup water, tomato puree, dried oregano, jalapeno, corn, salt, and pepper. Cover, and cook, stirring occasionally, 10 to 12 minutes. Remove from the heat; transfer to a serving dish, and garnish with the parsley leaves. Serve immediately with the salmon placed on top. Yield: 4 servings



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