Chili-Marinated Salmon

Name: Chili-Marinated Salmon
Total time: 3 h
Yield: Four servings
Cuisine: southwestern
Ingredients: 1 cup stemmed parsley; 6 Serrano chilies, seeded and chopped; 1 clove garlic, chopped; 1/4 cup olive oil; 4 6-ounce pieces of salmon fillet; 1/2 teaspoon salt; 1 red bell pepper, diced small; 2 teaspoons olive oil; 3 shallots, chopped; 1 clove garlic, minced; 1/2 Serrano chili, seeded and chopped; 1 1/4 cups low-salt chicken broth; 1/2 10-ounce package frozen corn, defrosted; 1 1/4 cups cooked black beans; 1 1/2 tablespoons arrowroot, dissolved in 1 tablespoon water; 1/2 teaspoon salt; 2 tablespoons plus 1 teaspoon olive oil; 1 small onion, finely chopped; 1 clove garlic, minced; 2 fresh tomatillos, husked, rinsed and coarsely chopped; 1/2 cup cilantro leaves; 1/2 large ripe avocado, peeled and pitted; 1 teaspoon fresh lime juice; Salt and freshly ground pepper to taste

Recipe from Christer Larsson

Adapted by Molly O'Neill

Total Time: 1 hour, plus 2 hours' refrigeration
Rating: 4(5)
Comments: Read comments

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Ingredients

Yield:Four servings

The Salmon

1cup stemmed parsley
6Serrano chilies, seeded and chopped
1clove garlic, chopped
¼cup olive oil
46-ounce pieces of salmon fillet
½teaspoon salt
1red bell pepper, diced small

The Corn

2teaspoons olive oil
3shallots, chopped
1clove garlic, minced
½Serrano chili, seeded and chopped
1¼cups low-salt chicken broth
½10-ounce package frozen corn, defrosted
1¼cups cooked black beans
1½tablespoons arrowroot, dissolved in 1 tablespoon water
½teaspoon salt

The Salsa

2tablespoons plus 1 teaspoon olive oil
1small onion, finely chopped
1clove garlic, minced
2fresh tomatillos, husked, rinsed and coarsely chopped
½cup cilantro leaves
½large ripe avocado, peeled and pitted
1teaspoon fresh lime juice
Salt and freshly ground pepper to taste

Ingredient Substitution Guide

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.