25th June 2008

    Salmon Chili

    Salmon Chili

    Jeremy and Autumn came over for dinner tonight and we enjoyed this Salmon Chili, adapted from a recipe in the McCormick & Schmick’s Seafood Restaurant Cookbook. It’s one of those healthy-but-hearty dishes that we really love. The salmon and the white beans (instead of the more-frequently-seen kidney or black beans) lightened the dish and made for a nice flavor combination. There’s a bit of Tabasco and chili powder for some kick, but this definitely isn’t a very spicy combo.  We served it with Broccoli with Turmeric and Tomatoes.

    Jeremy says:

    This isn’t from your fire-blasto hot chilis book, is it…

    Chris says:

    Great Bowls of Fire? Nope… definitely not kick-in-your-face-and-rip-out-your-tongue hot.

    Autumn says:

    This is really good, you guys…

    Jeremy says:

    Muy bueno!

    Lisa says:

    I love it — but dammit, I had too much bread before we sat down… although now I get to have an awesome lunch.

    Chris says:

    I’m glad these bowls are small; otherwise I’d feel bad about going back for thirds.

    Salmon Chili
    1/2 lb dry white beans
    4 cups vegetable broth
    1/8 cup olive oil
    1 cup diced onions
    1 cup diced celery
    1/4 cup each red, yellow, orange bell peppers
    3 tbsp chopped garlic
    1 cup white wine
    28-oz can diced tomatoes
    1 tbsp Tabasco sauce
    4 tbsp tomato paste
    1 tsp dried oregano
    2 tsp chili powder
    1 tsp cumin
    2 tbsp freshly chopped basil
    2 tbsp freshly chopped parsley
    2 tsp dried thyme
    1 lb salmon, diced into 1-inch pieces

    Soak the white beans in water overnight. Drain, then cook the beans in 2 cups of the vegetable broth (enough to cover) until tender, about 25 minutes. If you start running out of liquid, add water.
    Saute the onions, celery, and peppers in the olive oil to soften. Add the garlic and cool for 1 minute. Add the wine and reduce for 1 to 2 minutes. Add the tomatoes and bring to a simmer.
    Drain the cooked beans and add to the pot along with the Tabasco, tomato paste, the remaining 2 cups vegetable broth, and herbs and spices. Simmer for 10-12 minutes.
    Add the salmon and simmer for another 3-4 minutes until just cooked through. Stir carefully to incorporate the seafood without breaking it up too much.

    6 Servings

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    This entry was posted on Wednesday, June 25th, 2008 at 11:59 pm and is filed under Main Dishes, McCormick & Schmick. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 3 responses to “Salmon Chili”

    1. 1
      On June 27th, 2008,giz said:

      I seem to have completely lost my taste for most meat these days and I would just love this.

    2. 2
      On September 23rd, 2009,Myrna said:

      I made this last night. Really lovely. Thanks.

    3. 3
      On October 18th, 2014,donna said:

      Can this be made a day ahead?

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