Chili-Marinated Salmon
Published November 19, 1994
- Total Time
- 1 hour, plus 2 hours' refrigeration
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Ingredients
THE SALMON
1 cup stemmed parsley
6 Serrano chilies, seeded and chopped
1 clove garlic, chopped
¼ cup olive oil
4 6-ounce pieces of salmon fillet
½ teaspoon salt
1 red bell pepper, diced small
THE CORN
2 teaspoons olive oil
3 shallots, chopped
1 clove garlic, minced
½ Serrano chili, seeded and chopped
1 ¼ cups low-salt chicken broth
½ 10-ounce package frozen corn, defrosted
1 ¼ cups cooked black beans
1 ½ tablespoons arrowroot, dissolved in 1 tablespoon water
½ teaspoon salt
THE SALSA
2 tablespoons plus 1 teaspoon olive oil
1 small onion, finely chopped
1 clove garlic, minced
2 fresh tomatillos, husked, rinsed and coarsely chopped
½ cup cilantro leaves
½ large ripe avocado, peeled and pitted
1 teaspoon fresh lime juice
Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
39 grams carbs; 94 milligrams cholesterol; 796 calories; 27 grams monosaturated fat; 10 grams polyunsaturated fat; 9 grams saturated fat; 53 grams fat; 11 grams fiber; 1222 milligrams sodium; 45 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the salmon, puree the parsley, chili, garlic and oil in a food processor. Season the salmon with salt and rub with the puree. Cover and refrigerate at least 2 hours.
- Step 2
To make the corn, heat oil in a saucepan over medium heat, add shallots, garlic and chili and saute until soft, about 3 minutes. Add broth and corn, turn heat to high and cook 5 minutes, stirring occasionally. Stir in beans and arrowroot and simmer 2 to 3 minutes until thickened. Stir in salt and set aside.
- Step 3
To make the salsa, heat 2 teaspoons oil in a medium skillet, add onion and garlic and saute until soft, about 5 minutes. Cool. Place in a food processor with the tomatillos and puree.
- Step 4
Preheat oven to 350 degrees. If desired, place the salmon in a hot smoker for 15 minutes. Place the salmon, smoked or plain, on a baking sheet and roast until just cooked through, about 15 to 20 minutes.
- Step 5
Place 1 piece of salmon on each plate; spoon some corn mixture and some salsa beside each piece. Garnish with red pepper and serve.
Private Notes