Ingredients:
Black Beans:
1 pound of dried black beans
1 small yellow onion, chopped
2 chipotle chilies in adobo, chopped
1 tablespoon ground cumin
4 cloves of minced garlic
1 cup cilantro, chopped
salt
Salmon:
1/4 cup honey
1 tablespoon Dijon mustard
1 tablespoon smoked paprika
1 tablespoon cumin
1 tablespoon avocado oil
4 6 ounce salmon fillets
1 lime
Avocado yogurt (make ahead):
1 5.3 ounce plain Greek yogurt
1 teaspoon cumin
1/2 avocado
1/2 cup of cilantro
1 juice of a lime
1 jalapenos roasted ( seed and rib if you don’t like heat) and chopped
salt to taste
Instructions:
Beans:
1.Soak the beans over night.
2.Put all ingredients in the crockpot with water covering the beans and set for 6 hours.
3.Let the beans cool, and add the cilantro.
4.Put the bean mixture in a food processor in batches with the liquid. Puree til smooth.
Avocado Yogurt:
1.Combine the yogurt, jalapenos, avocado, cumin, cilantro, lime juice and salt. Put all in a food processor and puree smooth. Put in the fridge for an hour.
Salmon:
1. Preheat a pan on high heat.
2. Whisk together the honey, smoked paprika, cumin, and mustard in a bowl with salt.
Put a little oil on both sides and salt the salmon and place it skin side down in the pan.
3. Cook til brown about 4 minutes. Brush the glaze to the salmon and flip.
4. Cook til the glaze makes a crust about 2 minutes. You want the salmon to be medium well and pink in the center.
5. Place some black beans on a plate about 3/4 a cup spread out. Put the salmon in the middle of the bean mixture. Drizzle the Avocado yogurt on top and a squeeze of lime.