06-23-2005, 01:20 PM
1 tablespoon chipotle peppers
1 tablespoon chopped garlic
1 teaspoon cumin seed, toasted and ground
1 teaspoon coriander seed, toasted
3 ounces plus 1 ounce canola oil
2 (6 ounce) salmon fillets, cut thick
1/2 cup red onion, sliced thin
1/2 cup red bell pepper
1 bunch scallions, sliced lengthwise
Salt, to taste
Pepper, to taste
1 cup fresh cilantro, chopped and packed
Spicy Chard
1 tablespoon extra virgin olive oil
2 cups loose chard, chopped
1 teaspoon garlic
1 teaspoon green hot pepper sauce
1 teaspoon jalapeno, deveined, deseeded and roasted
Black Beans
1 (8 ounce) can, cooked black beans, drained
1 large red bell pepper, roasted and diced
1 large red onion, peeled and diced
1 tablespoon mild chili powder
1 tablespoon butter
2 (10-inch) light flour tortillas
5 lime wedges
4 tablespoons sour cream
In blender combine chipotle, garlic, cumin, coriander, 3 ounces canola oil. Puree. Paint salmon fillets with puree, reserving 1 tablespoon, let sit 10 minutes.
In very hot cast iron skillet, sear 2 minutes each side. Remove fish fillets and reserve. In a separate, clean, very hot skillet, place 1 ounce of canola oil. Add red onion, red bell pepper, and scallions. Season with salt and pepper. Cook 2 minutes. Add remaining tablespoon of blender puree and cilantro. Cook 2 minutes more. Remove from skillet.
In same skillet, add 1 tablespoon extra olive oil, chard, garlic, hot pepper sauce and jalapeno. Cook for 3 minutes. While that is cooking, in a small pot heat beans with roasted red peppers, onions, chili and butter.
Assembly: Toast tortillas lightly in skillet and put on plate. Mash salmon fillets with fork and place in toasted tortilla, top with red onion/scallion/cilantro mixture, and sprinkle with lime juice. Roll up into burrito and serve with cooked chard and black beans on the side, as well as limes wedges and sour cream.
Yield: 2 servings
1 tablespoon chopped garlic
1 teaspoon cumin seed, toasted and ground
1 teaspoon coriander seed, toasted
3 ounces plus 1 ounce canola oil
2 (6 ounce) salmon fillets, cut thick
1/2 cup red onion, sliced thin
1/2 cup red bell pepper
1 bunch scallions, sliced lengthwise
Salt, to taste
Pepper, to taste
1 cup fresh cilantro, chopped and packed
Spicy Chard
1 tablespoon extra virgin olive oil
2 cups loose chard, chopped
1 teaspoon garlic
1 teaspoon green hot pepper sauce
1 teaspoon jalapeno, deveined, deseeded and roasted
Black Beans
1 (8 ounce) can, cooked black beans, drained
1 large red bell pepper, roasted and diced
1 large red onion, peeled and diced
1 tablespoon mild chili powder
1 tablespoon butter
2 (10-inch) light flour tortillas
5 lime wedges
4 tablespoons sour cream
In blender combine chipotle, garlic, cumin, coriander, 3 ounces canola oil. Puree. Paint salmon fillets with puree, reserving 1 tablespoon, let sit 10 minutes.
In very hot cast iron skillet, sear 2 minutes each side. Remove fish fillets and reserve. In a separate, clean, very hot skillet, place 1 ounce of canola oil. Add red onion, red bell pepper, and scallions. Season with salt and pepper. Cook 2 minutes. Add remaining tablespoon of blender puree and cilantro. Cook 2 minutes more. Remove from skillet.
In same skillet, add 1 tablespoon extra olive oil, chard, garlic, hot pepper sauce and jalapeno. Cook for 3 minutes. While that is cooking, in a small pot heat beans with roasted red peppers, onions, chili and butter.
Assembly: Toast tortillas lightly in skillet and put on plate. Mash salmon fillets with fork and place in toasted tortilla, top with red onion/scallion/cilantro mixture, and sprinkle with lime juice. Roll up into burrito and serve with cooked chard and black beans on the side, as well as limes wedges and sour cream.
Yield: 2 servings