Maple Chili Glazed Salmon with Black Bean Mash

When it comes to fish, I definately have my favorites.  For you regular readers, you already know that Tuna, Tilapia and, obviously, Salmon are my "go to" ocean swimmers.  I guess one of the reasons I am so fond of these three is due to their versatility.  They each act as a blank canvass waiting to absorb an array of different flavors and take on many textures.  Tuna can be so delicate when sliced ever so thin and served rare with a drizzle of soy sauce but it is equally comfortable in it's roll as a burger stuffed full of bold flavors and tucked between a soft bun.  Tilapia also is flaky and lovely when simply pan sauteed but can also satifsy the most raging fried food craving when cut into strips and deep fried to a crisp golden brown and dusted with sea salt.  Likewise, one of the dantiest of all dishes is poached salmon, served at ladies lunches worldwide but salmon is so fabulous when perfectly coated in a spicy ancho chili and sweet maple glaze perched atop of pillow of flavorfully delicious coarsley mashed black beans.  

Maple Chili Glaze for Salmon     
1 tablespoon ancho chili powder 
1 tablespoon Dijon mustard
1/4 cup pure maple syrup 
salt and pepper

Combine ingredients in a small mixing bowl and set aside.  Preheat a medium skillet (I used cast iron) over medium heat.  Prepare the salmon by coating in a small amount of canola oil and seasoning with salt and pepper.  Place the fish, skin side down, in the preheated skillet and let cook for approximately 5 minutes.  Brush the top of the salmon with the glaze and gently turn it over in the skillet.  Let cook for another 5 minutes or so, until the underside is caramelized and the interior of the fish retains some pink color.  Serve over mashed black beans with an extra drizzle of glaze. 


Black Beans
1 can unseasoned black beans
1/2 red onion, finely chopped
1 small poblano pepper, finely chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon Mexican oregano
1 chipotle chili in adobo sauce, finely chopped
1 tablespoon red wine vinegar
salt
pepper

In a medium sauce pan heat a few tablespoons of canola oil and sautee onion and poblano until soft.  Add garlic and continue cooking until fragrant.  Add cumin, oregano and chipotle and stir to combine well.  Add black beans, red wine vinegar and season well with salt and pepper.  Let the beans gently simmer for approximately 15-20 minutes.  Using a potato masher, mash the beans right in the sauce pan leaving some texture.  Stir well and serve hot.  Excellent the day with chips or in a variety of tacos.