Photo: Alison Gootee
Serves 4
1 lb. sweet potatoes, peeled and diced
¼ cup plus 2 Tbsp. olive oil
1 medium onion, chopped
1 tsp. ground cumin
2 15-ounce cans black beans, rinsed and drained
¼ cup water
4 Tbsp. lime juice
8 pitted green olives, halved
¼ tsp. plus ½ tsp. salt
1 tsp. finely grated lime zest
3 Tbsp. honey
4 6-ounce skinless salmon fillets
Active time: 30 minutes
Total time: 45 minutes
In a large pot of boiling water, cook sweet potatoes until just tender, 5 minutes. Drain and set aside. In the same pot, heat ¼ cup olive oil over medium heat. Add onion and cook until softened, 7 minutes. Add ground cumin and cook 1 minute. Add black beans, water and 2 Tbsp. lime juice and simmer, stirring a few times, until thick, 10 minutes. Stir in green olives and reserved sweet potatoes and season with ¼ tsp. salt.
In a large, shallow dish, blend lime zest, 2 Tbsp. lime juice and honey. Add salmon fillets, coat well and marinate 10 minutes. In a large nonstick skillet, heat 2 Tbsp. olive oil over medium-high heat. Lightly pat salmon dry and season with ½ tsp. salt. Add to skillet and cook until browned, about 3 minutes. Turn and cook over medium heat until just done, 3 minutes longer. Divide black bean ragout among 4 plates, add salmon and serve.
Ingredients
Directions
Active time: 30 minutes
Total time: 45 minutes
In a large pot of boiling water, cook sweet potatoes until just tender, 5 minutes. Drain and set aside. In the same pot, heat ¼ cup olive oil over medium heat. Add onion and cook until softened, 7 minutes. Add ground cumin and cook 1 minute. Add black beans, water and 2 Tbsp. lime juice and simmer, stirring a few times, until thick, 10 minutes. Stir in green olives and reserved sweet potatoes and season with ¼ tsp. salt.
In a large, shallow dish, blend lime zest, 2 Tbsp. lime juice and honey. Add salmon fillets, coat well and marinate 10 minutes. In a large nonstick skillet, heat 2 Tbsp. olive oil over medium-high heat. Lightly pat salmon dry and season with ½ tsp. salt. Add to skillet and cook until browned, about 3 minutes. Turn and cook over medium heat until just done, 3 minutes longer. Divide black bean ragout among 4 plates, add salmon and serve.
From the January 2015 issue of O, The Oprah Magazine
