Ingredients

• 2 tablespoons Canola Oil
• 1 pound Fresh Salmon Fillet, skinless, cut into 2 pieces (not too thick or cooking time will increase)
• 1 can (12 ounces) Seasoned Black Beans, drained
• 4 cups Fresh Spinach, cleaned
• 2 tablespoons Unsalted Butter
• Sour Cream, for garnish
• Blackening Spice, recipe ingredients follow
• 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

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Directions
1. Heat oil in a large heavy saute pan or iron skillet over high heat until almost smoking hot. In a separate container make Blackening Spice by mixing kosher salt, paprika, dry thyme, ground black pepper, garlic powder, cayenne pepper, and ground white pepper.
2. 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.
3. 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.