Chipotle Salmon with Black Bean & Corn Salad
Recipe provided by David Curtis, Executive Chef
McCormick’s Fish House & Bar, Seattle, Washington
1 salmon filet (7 oz.)
½ oz. Chipotle rub (see recipe below)
2 oz. mixed greens
4 oz. black bean and corn salad (see recipe below)
Salt & pepper to taste
Olive oil
Season the salmon with salt and pepper and the chipotle rub. Sear salmon to desired doneness on both sides in a sauté or grill pan over medium high heat.
In a separate saute pan, warm the black bean salad until heated through.
Toss the greens in the olive oil with a bit of salt and pepper. Place greens in corners of a serving plate and place the black bean salad in the center of the plate. Arrange the salmon on top of the bean and corn salad. Serve and enjoy!
Chipotle Rub
1 small can Chipotle peppers
1 c. canola oil
1 Tbs. brown sugar
1 tsp. salt
Add the peppers, sugar and salt to a blender. With the lid on, start the blender on low and, while it’s running, slowly add the canola oil until blended.
Black Bean & Corn Salad
1 10oz. can black beans
1 c. fresh or frozen corn kernels
1 red pepper
1 pasilla or poblano pepper
1 yellow pepper
½ red or Walla Walla onion, diced
1 Tbs. chives, chopped
1 c. Roma tomatoes, diced
2 tsp. cumin
1 tsp. chili powder
1 tsp. garlic, minced
½ lemon, juiced
1 lime, juiced
¼ c. olive oil
Salt and pepper to taste
Roast the red, poblano and yellow peppers lightly. Let cool and dice all peppers.
Drain and rinse black beans.
In a sauté pan over medium heat, saute the corn and onion with the cumin, garlic and chili powder until onion is softened. Place corn mixture in a mixing bowl with the beans, peppers and all remaining ingredients. Season with salt and pepper.
