Spiced Rubbed Salmon w/ Blk Beans and Corn

SPICE RUBBED SALMON
Serves 4

4 six ounce fillets of salmon
½ t freshly ground black pepper
¼ C grilling spices
3 T olive oil

1. Season salmon with pepper. Rub grilling spices into fillets. Wrap in plastic up to 2 days.
2. Preheat oven to 400°. Heat a large ovenproof sauté pan over medium-high heat. Drizzle the olive oil over both sides of fillets. Place fillets spice side down in hot sauté pan. Sear until the spices are brown, about 3 minutes. Carefully turn salmon and transfer sauté pan to the oven. Bake until the fillets are firm to the touch 5 – 7 minutes. Serve with black bean and corn.

BLACK BEANS AND CORN

1 ½ T olive oil
1 lrg clove garlic, minced
1 small onion, finely chopped
1 fifteen and one half ounce can black beans
¼ C water
2 T tomato purée
1 t dried oregano
1 small jalopeño pepper, seeded, deveined, and finely chopped
1 C frozen or canned corn kernels
Coarse salt and freshly ground pepper
1 T cilantro for garnish

1. Heat the olive oil in a small saucepan over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until translucent and very soft, about 10 minutes.
2. Drain the black beans, rinse, and drain again. Add the beans, water, tomato purée, dried oregano, jalapeno, corn, salt and pepper. Cover, and cook, stirring occasionally, 10 – 12 minutes.
3. Remove from heat; transfer to serving dish, and garnish with cilantro. Serve immediately over the salmon.