Pan-fried salmon with black-eyed beans and spinach

Ingredients:

• 4 salmon fillets (middle part), weighing 170 g each.
• 2.5 tsp. Cajun seasoning
• 2 tablespoons extra-virgin olive oil
• 2 stalks celery, chopped
• 3 green onions, thinly sliced
• 3 cloves garlic, crushed
• 1 can (425 g) black-eyed beans, rinsed
• 1.5 cups lightly salted chicken broth
• 4 cups baby spinach (about 80g)
• 2 tsp hot green sauce

Preparation:

1. Sprinkle the salmon on both sides with salt, black pepper and Cajun seasoning; set aside. If your Cajun seasoning calls for salt, do not add additional salt to the salmon. In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add the celery and a pinch of salt. Cook, stirring, until the celery begins to soften, about 4 minutes. Add 2 chopped green onions and the garlic; cook until softened, about 1 minute.
2. Add the canned beans and chicken broth. Cover and bring to a boil over high heat, then remove the lid and reduce the heat. Mash about 1/4 cup of the beans against the sides of the pan with a wooden spoon. Simmer until the broth thickens, 8-10 minutes.
3. Meanwhile, heat a large nonstick skillet over high heat. Rub the remaining 1 tablespoon of olive oil all over the fish. Place the fillets in the skillet, rounded side down, reduce the heat to medium-high, and cook until the bottom is dark brown, 3 to 5 minutes.
4. Flip, reduce heat to medium and continue cooking until salmon is browned on the other side, 2 to 3 minutes for medium-rare.
5. Add the spinach and hot sauce to the beans; stir until wilted, about 30 seconds. Season with salt and pepper, if needed. Divide the beans and fish among shallow bowls. Sprinkle with the remaining green onions.