Salmon with Roasted Hatch Chilis, Corn, and Black Beans
Servings
4Serving size
4 ounces salmon with veggies and beansThis recipe can easily be multiplied (or divided by two) and makes good leftovers.
Ingredients
| 2 Tbsp. Olive oil (divided) |
| 1 large White onions (red onion: diced) |
| 1 large Green bell peppers (diced) |
| 2 large ear Corn, sweet, yellow, raw (kernels cut from cob) |
| 1 15 ounce can Canned no salt added black beans (drained and rinsed) |
| 1 tsp. Chili powder |
| 2 tsp.. Smoked paprika |
| 1/2 tsp.. Ground cumin |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 1/4 cup Water |
| 1 1/4 cup Coriander (cilantro) leaves, raw |
| 16 Ounces Fresh atlantic salmon (4 4-ounce filets) |
| 4 pepper Poblano Pepper (Hatch green chilis are best) |
Instructions
When the oven comes to temperature, add 2 teaspoons of oil and the Hatch peppers (leave whole).
After the peppers have been cooking for about 5 minutes, turn them over. They will cook for about 15 minutes total.
Place 1 Tablespoon olive oil in another large skillet over medium-high heat.
Add the corn to the pan and cook, tossing frequently, for about 5 minutes. Adjust the heat, if needed, so that the corn browns lightly but does not burn.
Add the onions, reduce the heat to medium, and cook for 3 minutes, stirring frequently.
Add the diced bell pepper, chili powder, paprika, cumin, salt, and pepper and cook for another 3 minutes, stirring frequently.
Add the black beans and the water and stir until the water is evaporated and the pan is deglazed.
Remove the pan from the heat and add the cilantro, tossing to incorporate. Set aside.
Add 1 teaspoon of oil to the pan containing the peppers and add the salmon filets.
Roast the salmon filets for 4 minutes, then turn the filets over. Roast the filets for another 4-6 minutes, then serve each filet over 1/4 of the black bean mixture (now just warm) with a whole roasted Hatch chili on the side.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a quick and easy two-skillet dish, and when you roast chili peppers with oil, as in this recipe, they infuse the oil with the pepper’s flavor. This in turn flavors the salmon.