Seasoned with cumin and coriander and served over a hearty bean and tomato stew this salmon is sure to be a hit at your dinner table.

Cumin-Scented Salmon with Black Bean Stew

Heat 1 tablespoon olive oil in a heavy skillet on medium heat.

Mix together cumin and coriander seed in a small bowl; season salmon with spices and salt and pepper. Save some spice mix.

Add salmon to skillet and cook on each side for 3 to 4 minutes until it easily flakes with a fork (145 degrees).

Meanwhile, for the Black Bean Stew, heat remaining 1 tablespoon olive oil in another medium saucepan and add onion and garlic; cook for 3 minutes over medium heat.

Add peppers, chili flakes, and reserved spiced mix. Cook until aroma starts to smell. Add tomatoes and allow tomatoes to start to sear. Add black beans and water. Simmer for 10 minutes. Add cilantro, green onions and lime juice. Add salt and pepper. Cook for 2 minutes.

Place black beans in individual bowls and add salmon portion on top.