Living in Oregon with the Alaska-Oregon fishing connection means that in early summer we can buy whole salmon at amazing prices, and the butcher will cut. This year the coho was so wonderful I went back and got a second, so will will have wild salmon for the next three months. I like this with filets, but you could do it with steaks. If so, I would not put the steak on top of the corn-bean mixture, but to the side, due to bones. It takes about 45 minutes to cook, unless you have to blacken the peppers.
This is a two step process. If you don’t have the Blackened Sugar Chili Pepper Pesto, use two blackened chili peppers finely chopped, your choice. If you can’t handle hot, use a poblano or other milder chili. Take the time to blacken the outside skin, and leave the skin on — why people take the skins off is beyond me. Chopped in this case mean the size of the small black beans, and if you hate black beans (I am sooooo sorry for you) you can substitute other beans.
I love Westbrae’s Black Beans. They are organic, I like their politics, and they have done away with BPA! A tip in using canned beans: rinse them thoroughly in a colander until the water runs clean. It will make them taste closer to freshly cooked.
1 sweet spring onion, sliced (will chop later)
1 large or 2 small roma-type tomatoes, cut
into circles to blacken (will chop later)
1 small package frozen sweet corn
1-2 cubes of blackened pepper pesto
(or 2-4 tablespoons)
2 sweet carrots, chopped
1 can black beans
1 t cumin, garlic salt and pepper to taste
2 – 4 salmon filets
In a 10-12-inch skillet, drop about 2 T olive oil, and lay the onions and tomato slices in the thick oil to blacken edges. When blackened, remove to chop, and while chopping drop the corn into the pan and cook fast to blacken edges. Throw all chopped items + peppers and carrots into the pan but the beans, and cook hot for a couple of minutes. Turn heat down, add another teaspoon olive oil, and stir in black beans and spices to heat, gently. You don’t want to overheat the beans, and stir constantly, or they will begin to stick to the pan. Remove and plate, ready for the salmon.
The filets were pan fried with garlic salt + pepper on the skin side at the end, skin side down until crisp, then quickly flipped and barely cooked. Chop avocado while the salmon is cooking (or before if you are slow at chopping avocados.) Place the salmon over the corn-bean mixture, with chopped avocado on top. This serves 2-4. If 2 you may have the corn-bean mixture left over, which is good cold wrapped in a tortilla the next day.
Always organic or non-GMO, humanely raised. It matters!
Aquabee Super Deluxe 9×9-inch journal with a Pitt pens,
and Daniel Smith, Sennelier and Holbien watercolors.
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Images courtesy Dkatiepowellart. (Me too!)