Chili-Marinated Salmon Recipe

Name: Chili-Marinated Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
To make the salmon, puree the parsley, chili, garlic and oil in a food processor.
2
Season the salmon with salt and rub with the puree.
3
Cover and refrigerate at least 2 hours.
4
To make the corn, heat oil in a saucepan over medium heat, add shallots, garlic and chili and saute until soft, about 3 minutes.
5
Add broth and corn, turn heat to high and cook 5 minutes, stirring occasionally.
6
Stir in beans and arrowroot and simmer 2 to 3 minutes until thickened.
7
Stir in salt and set aside.
8
To make the salsa, heat 2 teaspoons oil in a medium skillet, add onion and garlic and saute until soft, about 5 minutes.
9
Cool.
10
Place in a food processor with the tomatillos and puree.
11
Preheat oven to 350 degrees.
12
If desired, place the salmon in a hot smoker for 15 minutes.
13
Place the salmon, smoked or plain, on a baking sheet and roast until just cooked through, about 15 to 20 minutes.
14
Place 1 piece of salmon on each plate; spoon some corn mixture and some salsa beside each piece.
15
Garnish with red pepper and serve.

680

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 cup stemmed parsley, 6 Serrano chilies, seeded and chopped, 1 clove garlic, chopped, 1/4 cup olive oil, and more.

Yes, Chili-Marinated Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili-Marinated Salmon

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