Grilled Salmon Fajitas With Black Beans And Spicy Swiss Chard
Serves: 6
Rowena Kautzer
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
43
Sourness
43
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tbsp
Chipotle Pepper1 tsp
Garlic1 tsp
Coriander Seed (toasted)1 large
Red Onion (peeled and diced)1 cup
Red Bell Pepper1 bunch
Scallions (sliced lengthwise)1 tbsp
Virgin Olive Oil (extra)2 cup
Chard (loose, chopped)1 tbsp
Chili Powder (mild)1 tbsp
Butter4 tbsps
Sour CreamDirections:
1
In blender combine chipotle, garlic, cumin, coriander, 3 ounces canola oil
2
Puree
3
Paint salmon fillets with puree, reserving 1 tablespoon, let sit 10 minutes
4
In very hot cast iron skillet, sear 2 minutes each side
5
Remove fish fillets and reserve
6
In a separate, clean, very hot skillet, place 1-ounce of canola oil
7
Add red onion, red bell pepper, and scallions
8
Season with salt and pepper
9
Cook 2 minutes
10
Add remaining tablespoon of blender puree and cilantro
11
Cook 2 minutes more
12
Remove from skillet
13
In same skillet, add 1 tablespoon extra olive oil, chard, garlic, hot pepper sauce and jalapeno
14
Cook for 3 minutes
15
While that is cooking, in a small pot heat beans with roasted red peppers, onions, chili and butter
16
Assembly: Toast tortillas lightly in skillet and put on plate
17
Mash salmon fillets with fork and place in toasted tortilla, top with red onion/scallion/cilantro mixture, and sprinkle with lime juice
18
Roll up into burrito and serve with cooked chard and black beans on the side, as well as limes wedges and sour cream