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

This perfect summer recipe is adapted from the McCormick & Schmick’s Seafood Restaurant Cookbook, which I recently received from my boss at work (Thanks, Bill!). I was drawn to this recipe because the salsa reminded me of the one we created to use in our fish taco recipe — mangoes, pineapple, cilantro, onion — and the coconut curry rice sounded awesome. We weren’t let down, we both really enjoyed this dish. Hooray for grilling season! The recipe may look a bit complicated because you have to make the sauce(s) separately, but they come together pretty quickly.

Lisa says:

Oh my GAWD — I love this rice.

Chris says:

Weren’t you just talking about coconut curry rice this weekend?

Lisa says:

Yes! My dinner at Bick’s came with that rice.

Chris says:

How does this compare?

Lisa says:

This wins because we made it here.

Chris says:

I really like the mango barbecue sauce — fruity, smokey, and just a little kick of spice from the chutney.

Lisa says:

…and of course, the mango salsa rules.

Chris says:

…of course. There’s triple sec in it.

Mango Barbecued Swordfish
2 7-oz swordfish steaks
2 tbsp vegetable oil
salt
pepper
1/2 cup Mango Barbecue Sauce (recipe below)
1/2 cup long-grain rice
3/4 cup Coconut Curry Sauce (recipe below)
6 tbsp Tropical Fruit Salsa (recipe below)
cilantro, for garnish

Oil and season the fish with salt and pepper, and grill for 4 minute per side, or until just done. Baste frequently with the Mango Barbecue Sauce. Prepare the rice per package directions, and when done, pour 1/2 the Coconut Curry Sauce in and toss to coat. Place the rice in the center of the serving plates. Place the fish on the rice and drizzle the remaining sauce around the plate. Top the fish with the salsa and sprigs of cilantro.

2 Servings

Coconut Curry Sauce
1 cup coconut milk
1 tbsp freshly squeezed lime juice
1/4 cup peanut butter
1 cup chicken stock
3 tbsp green Thai curry paste
2 tbsp chopped fresh cilantro
2 tsp kosher salt

In a small saucepan over medium-high heat, combine all ingredients and simmer for 8-10 minutes until somewhat thickened.

Makes 2 cups

Mango Barbecue Sauce
4 tbsp coconut milk
1/2 cup hot mango chutney
1 mango, peeled and diced
2 tbsp chopped cilantro
4 tbsp store-bought barbecue sauce

Combine all ingredients in food processor and puree until smooth.

Makes 1 cup

Tropical Fruit Salsa
2 tbsp fresh mango, diced 1/4 inch
2 tbsp fresh papaya, diced 1/4 inch
4 tbsp fresh pineapple, diced 1/4 inch
2 tbsp diced red onion
2 tbsp diced red bell pepper
2 tsp freshly squeezed lime juice
salt, pinch
pepper, pinch
cumin, pinch
1 tsp cilantro
2 splashes triple sec

Combine all ingredients, season to taste.

Makes about 1 cup