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1
In a large saucepan, combine the beans with the red onion, garlic, chipotle and cumin.
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2
Add enough water to cover the beans by 1 inch and bring to a simmer.
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3
Cook over moderately low heat until the beans are tender, about 30 minutes.
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4
Using a slotted spoon, transfer the beans to a food processor.
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5
Add 1 cup of the bean cooking liquid and pulse until the beans are almost smooth.
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6
Season the sauce with salt and pepper and transfer to a small saucepan.
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7
Keep warm.
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8
Meanwhile, preheat the oven to 375.
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9
Roast the jalapeno directly over a gas flame until charred all over.
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10
Transfer the jalapeno to a small bowl, cover with plastic wrap and let cool.
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11
Peel, seed and coarsely chop the jalapeno.
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12
In a food processor, puree the sour cream with the jalapeno until smooth.
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13
Season with salt and pepper.
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14
Transfer the crema to a small bowl and refrigerate.
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15
In another small bowl, whisk the honey with the ancho chile powder and mustard and season with salt and pepper.
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16
Rub the salmon fillets with the vegetable oil and season with salt and pepper.
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17
Heat a large nonstick ovenproof skillet.
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18
Add the salmon and cook over moderately high heat until browned on the bottom, about 2 minutes.
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19
Turn the fillets and brush with some of the ancho-honey glaze.
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20
Transfer the skillet to the oven and bake the salmon until just cooked through, about 3 minutes.
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21
Spoon the warm sauce and the jalapeno crema onto plates or a platter and arrange the salmon fillets on top.
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22
Brush the salmon with a little more of the ancho-honey glaze and serve.
