Chili-Marinated Salmon

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 Information

  • Nutritional analysis per serving (4 servings)

    801 calories; 53 grams fat; 9 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 10 grams polyunsaturated fat; 38 grams carbohydrates; 11 grams dietary fiber; 9 grams sugars; 45 grams protein; 93 milligrams cholesterol; 735 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

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.
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.
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.
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.
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.