Ingredients

• 4 (6-ounce) salmon fillets, skin on
• 1/2 teaspoon freshly ground pepper
• 1/4 cup Spice Blend, recipe follows
• 3 tablespoons olive oil
• Black Beans and Corn, for serving (optional), recipe follows
• 3 tablespoons whole coriander seeds
• 3 tablespoons cumin seeds
• 3 tablespoons dill seeds
• 3 tablespoons yellow mustard seeds
• 6 tablespoons whole fennel seeds
• 6 tablespoons sugar
• 3 tablespoons salt
• 1 1/2 teaspoons fresh ground black pepper
• 1 1/2 tablespoons olive oil
• 1 large clove garlic, minced
• 1 small onion, finely chopped
• 1 (15 1/2-ounce) can black beans
• 1/4 cup water
• 2 tablespoons tomato puree
• 1 teaspoon dried oregano
• 1 small jalapeno pepper, seeded, deveined, and finely chopped
• 1 cup fresh corn kernels
• Coarse salt and freshly ground pepper
• 1 tablespoon coarsely chopped fresh flat-leaf parsley, for garnish

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Instructions

1. 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.
2. 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
3. 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