Seared Salmon with a Red Bean, Corn and Chipotle Stew
Tuesday, Jul 28, 2009 | Updated 11:46 PM EST
4 Salmon Fillets-4 oz. , boneless, skinless
2 Tbsp. Vegetable or Olive Oil
½ Cup Onions-diced
1 tsp. Garlic-minced
½ tsp. Ground Cumin
½ tsp. Ground Coriander
2 Tbsp. Tomato Paste
1 tsp. Chipotle Pepper in Adobo-ground or chopped finely
½ Cup Water or Chicken Broth
½ Cup Corn Kernels
1 Cup Canned Red Kidney Beans-drained
2 Tbsp. Fresh Cilantro Leaves
To Taste Salt and Black Pepper
Preheat oven to 400° f. Heat saute pan over medium high heat. Pat salmon fillets dry with a paper towel and season both sides with salt and peppe . Add oil to pan and place salmon portions in pan, cook for about 2 minutes or until browned and slightly crusty. Flip over, and cook one minute. Transfer fish to a sheet pan and place in oven for about 6 minutes or until fish is just cooked, or until a thermometer reads 145° F. Meanwhile prepare stew.
In the same pan the fish was seared in, add the onions, cook 2 minutes. Add garlic, cumin, coriander, tomato paste and chipotle pepper. Cook 1 minute. Add water, corn kernels and kidney beans. Bring to a boil, allowing to reduce and get slightly thick. Finish by adding the cilantro and seasoning to taste with salt and pepper. Serve under the seared salmon. Enjoy!
CT Culinary Institute’s Website: www.ctculinary.edu
Posted Tuesday, Jul 28, 2009 - 3:54 PM EST
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