Seared Salmon with Black Bean-Corn Relish and Chipotle Aioli

Seared Salmon with Black Bean-Corn Relish and Chipotle Aioli
Serves 6:

Ingredients: For the seasoning blend:

4 TBLS. Salt, kosher
2 tsp. Pepper, black ground
2 tsp. Garlic, fresh minced
1 tsp. Sage, dry rubbed
1 tsp. Thyme, whole leaf dried
¼ tsp. Nutmeg, ground

For the salmon:

2-1/2 Pounds Atlantic salmon filet *
3 Ounces Salad oil
1 Each Lemon, zest and juice
1 TBLS. Garlic, fresh minced
2 tsp. Seasoning Blend


For the black bean-corn relish:

2 C. Black beans, raw
1 C. Corn, fresh or frozen
2 TBLS. Red onion, diced small
2 TBLS. Red bell pepper, diced small
2 TBLS. Green bell pepper, diced small
1 tsp. Salt, Kosher
½ tsp. Pepper, black ground
2 TBLS. Cilantro, coarsely chopped
2 tsp. Olive oil
¼ Each Lime, zest and juice

For the Chipotle aioli:

½ C. Mayonnaise
1 TBLS. Rice vinegar*
1 tsp. Garlic, fresh minced
1 TBLS. Salad oil
1 tsp. Paprika
¼ tsp. Chipotle, ground *
1/8 tsp. Cumin, ground
¼ EACH Lime, zest and juice


*Chipotle: Smoked and dried jalapeno in ground form.

*Rice vinegar: Found in most grocery store in the
Ethnic isle by the oriental foods.

Atlantic salmon: The salmon can be Pacific, however
what ever is available and fresh is always the best choice.




Preheat oven to 400 degrees Fahrenheit.

Seasoning blend: Combine all ingredients.

*Atlantic salmon: Purchase salmon with the skin on. The butcher will remove the skin and pin bones if you ask.

Cut your salmon into six equal portions approximately 6 ounces each. Place the salmon into a pan and marinate with the salad oil, lemon zest and juice, garlic and 2 T. of the seasoning blend. Marinate for 1 hour.

Heat a large sauté pan on high heat. Sear each side of the salmon for 2 minutes.
Transfer the salmon to a sheetpan. Place in the preheated oven for 4-6 minutes. Remove and hold for service.

Black Bean-Corn Relish: Wash the beans well. Soak them in cool water for 30 minutes. Drain. In a two-quart saucepan cook the beans covered in water by 2 inches. The beans will be done when fork tender or 25-35 minutes. While the beans are cooking they will produce gray foam, skim the foam off this is caused by the release of acid in the beans.

In a sauté pan heat the oil, add the dice peppers, onions and corn. Cook long enough to sweat the vegetables approximately 1 minute stirring constantly. Add the beans and remaining ingredients. Hold for service.

Chipotle aioli: Heat a sauté pan over medium heat. Add oil, paprika, chipotle, and cumin. Stir until spices are heated through (this releases the natural oils in the spices). Combine with mayonnaise, garlic and lime zest and juice. The aioli can be served chilled however it tastes much better at room temperature.

For the plate up. Place 1/6th of the black bean-corn relish on the center of the plate. Top with the seared salmon. Drizzle or spoon the chipotle aioli over the salmon.
Garnish with a Sprig of cilantro.

Enjoy,

Tim M. Dickert

CHILLED HEIRLOOM TOMATO GAZPACHO

CHILLED HEIRLOOM TOMATO GAZPACHO


Ingredients
12# Roasted, Peeled and Chilled Mixed Heirloom Tomatoes
6 ea Roasted Red Peppers
2 ea Sweet Onion
4 ea English Cucumbers
6 ea Sautéed Garlic cloves
½ cup Extra Virgin Olive Oil
¼ cup Chopped Fresh Dill, Tarragon & Mint
1 cup Unsweetened Whipped Cream
¼ cup Rice Wine Vinegar or lemon juice
To taste Salt & Pepper


Instructions
--Puree half of the tomatoes in a blender until smooth. Dice half of the tomatoes and add to the puree
--Dice the roasted red pepper, sweet onion & cucumber and add to the puree
--Add the sautéed garlic, chopped herbs, heavy cream, brown sugar and rice wine vinegar.
--Thin with water or to desired consistency
--Serve ice cold and enjoy!




NOTES: Serves 10