Blackened Salmon with Spinach and Soy Black Beans

Recipe courtesy George Stella

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. To serve, take the spinach off the top and place it on the bottom
of a plate. Then arrange the salmon and black beans around it. Garnish with a
dollop of sour cream, if desired.

Blackening Spice:
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.

Yield: 2 servings

Jenn B aka Mom2Sam and Tiny
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