Garlicky Black Bean Salmon
I seasoned generously with smoked paprika, cumin, lime, garlic powder, salt & pepper, then seared seasoned side down in a hot oiled cast iron pan, till a little firm and a good crust forms. Then flip over.
In a separate bowl, 2 cans of black beans, several pinches of dried oregano, cumin, 3 crushed garlic cloves, a few pepper flakes, salt and pepper. Mix well and add to the pan along side of salmon. I added a few grape tomatoes and 4 whole garlic cloves. Set in a 400 degree oven till firm and fully opaque.
To finish, I added a few leaves and sprigs of fresh oregano and dollops of sour cream. It’s a garlicky, creamy, smokey, spicy salmon and beans to pile on fresh tortillas… just add a little guacamole and its a hot drippy mess..
Now for the tortillas…
As a child, I sat aside my mom in the kitchen while she would press tortillas, pack husks with masa paste for tamales, stuff peppers with cheese, dredge them in egg and spice. When I smell onion and cumin sauteing in a pan, or the scent of cornmeal, It is an instant memory and I am magically home. As a child I was in awe of the food, smells, and the passion for cooking that was happening in the kitchen. My mom had a gorgeous old tortilla press from her mothers’ mother in Mexico. I’d fold the wax paper in between the ancient boards, place the tiny knob of dough, close it to press into little flattened discs for the griddle. My mom and I always stole one or two hot perfect pieces of heaven, Slathering with butter, instantly dripping from the heat. Oh those were the days..
These days making tortillas still brings me right back.
4 Cups of all purpose flour
1 3/4 teaspoons of salt
1 2/3 cups of hot water
1/4 cup vegetable oil
Mix together the dry ingredients, then add the water and oil. Using your hands, knead into a ball until its soft, all the flour incorporated but not sticky. If so, add a little flour .
I cut the ball in half and then each side into about 6 pieces.
Roll into a small flattened pucks, flour both sides. My mom always covered them with a warm kitchen towel until she was ready to roll them. I rolled each disc between 2 pieces of parchment till thin.
Cook each tortilla on a hot flat cast iron pan till you see the darker golden spots, set aside and repeat. Keep them in a towel, piling each on top of the other. They are easy and delicious.
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