1 pound tomatillos, husked
1 red onion, coarsely chopped
8 garlic cloves, 2 chopped
2 large jalapeños, stemmed
1/4 cup canola oil, plus more for brushing
Salt and freshly ground pepper
1/4 cup fresh lime juice
1/4 cup chopped cilantro, plus sprigs for garnish
1/4 cup honey
1 canned chipotle in adobo, chopped
1 teaspoon ground cumin
One 19-ounce can black beans with their liquid
1 1/2 teaspoons pure ancho chile powder
1 1/2 teaspoons Dijon mustard
Four 8-ounce center-cut salmon fillets, with skin
Sour cream, for serving