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1
Salmon: Whisk together honey, ancho chili powder and mustard in a small bowl and season with salt and pepper.
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2
Preheat nonstick saute pan over high heat. Brush salmon with oil on both sides and season with salt and pepper.
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3
Place salmon in the pan, skin-side down and cook until golden brown and a crust has formed, about 2 to 3 minutes. Brush the top of the salmon with some of the ancho glaze, flip over, and continue cooking about 2 minutes longer, until a crust has formed and the salmon is cooked to medium.
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4
Remove salmon from the pan, glazed-side up and brush with some more of the ancho glaze. Spoon some of the Spicy Black Bean Sauce onto a plate, drizzle with some of the Roasted Jalapeno Crema and set the salmon in the center, glazed-side up.
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5
Black Bean Sauce: Combine the beans, onion, garlic, chipotles and cumin in a medium saucepan; add cold water to cover by an inch. Bring to a boil, reduce heat and simmer until beans are tender. Add more water if the beans appear dry.
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6
Using a slotted spoon, transfer mixture to a food processor. Add 1 cup of the cooking liquid and process until almost smooth; sauce should be a little chunky. Season with salt.
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7
Roasted Jalapeno Crema: Place crema and jalapenos in a food processor and process until smooth. Season with salt and pepper. Refrigerate for 30 minutes before serving.
