The "zwangy" flavor of our Southern Mustard Q BBQ Beans pulls double duty in this dish - serving as not
only a side dish, but also a sauce. The sweet, zesty flavor of real mustard, cider vinegar, and a li'l hot
sauce are perfect for cutting through the richness of the salmon and the spice of the blackened seasoning. Salmon not your thing? Try this same recipe using a boneless skinless chicken breast!
4 Boneless, skinless salmon portions (4-6oz. each)
1-2 Tbsp Blackened Seasoning (store bought or homemade, see below)
1 Tbsp Olive oil
1 Shallot (or substitute red onion and minced garlic if you don't have a shallot)
4 Cups fresh spinach
1 Can Serious Bean Co. Southern Mustard-Q BBQ Beans
2 Tbsp Paprika
1 Tbsp Cayenne Pepper
1 Tbsp Onion Powder
1 tsp Garlic Powder
1 tsp Ground Black Pepper
1 tsp Salt
1/2 tsp Dried Basil
1/2 tsp Oregano
1/2 tsp Dried Thyme
Whisk together the ingredients and store in an airtight container for up to 6 months. If you like things a little milder, just reduce the cayenne pepper to fit your tastes. Blackened seasoning is mostly about the smokey flavor of the paprika, not necessarily the heat level.
Heat a large skillet over medium-high heat.
Sprinkle one side of the fillets evenly with Blackened Seasoning. (Note: The intensity of Blackened Seasonings can vary greatly both in spice and salt levels. Keep this in mind and adjust as needed to match your personal preferences.)
Add the olive oil to the preheated skillet, followed immediately by the salmon portions (seasoned side down).
Reduce heat to medium and cook the salmon to your preferred doneness - flipping halfway through. (As a general rule of thumb, it should take approximately 10 minutes total cook time (5 minutes per side) for every 1" of thickness on the salmon portion. For example, a 1 1 / 4 " thick fillet should take approximately 12 minutes (6 minutes per side) to cook through over medium heat.)
Transfer the salmon fillets to a plate and cover loosely with foil to keep it warm.
Return the skillet to the stove and add the shallots, stirring as needed to prevent sticking.
Once the shallots have softened, add the spinach and cover with a tight-fitting lid to wilt the spinach.
Warm the beans on the stove or in the microwave.
Transfer the shallot/spinach mixture to a plate and top with the salmon portions.
Top the salmon with the warmed Mustard Q BBQ Beans and serve.