Baked Salmon with Sautéed Corn and Black Bean Salad

I must confess that when I first started cooking I was extremely nervous to work with seafood.  It’s expensive; it cooks quickly and if you ruin it, you’ve wasted the ingredients as well as the money used them buy them. When I fry shrimp, I cook them on high alert with a little knot in my stomach.  

I've also learned that with seafood, especially something as luxuriously rich as salmon, less is more.  When I splurge on salmon fillets, I simply bake it and pair it with a baked potato or a light vegetable salad.  I had inspiration for this dish, Baked Salmon with Sauteed Corn and Black Bean Salad, for months and I finally cobbled it together with different recipes and my own baked salmon.  It’s light, refreshing, impressive and deceptively simple.  In other words, it’s perfect for summer!  Especially if you’re in the middle of this brutal heatwave!  

Baked Salmon

1 ½ pound fresh salmon fillet

Butter

Seasoning Salt such as Lawry’s

Pepper

Garlic Salt

Olive Oil

Corn and Black Bean Salad

adapted from recipe at epicurious.com

2 cups sweet corn, removed from the cob or thawed if frozen

1 15 ounce can black beans, thoroughly rinsed

¼ cup green onions, thinly sliced

2 tablespoons cilantro, chopped

3 tablespoons fresh basil leaves, chopped

Salt, Pepper

Olive Oil

1 tablespoon of lime juice (from about 1 lime)

2  tablespoons fresh orange juice

2 tablespoons of olive oil

Pinch ground cumin

Salmon

Pre-heat oven to 375 degrees. 

Line baking sheet with aluminum foil, drizzle with about 1 tablespoon of olive oil and spread evenly.  Place fish on baking sheet. 

Season fish moderately with seasoning salt and pepper and conservatively with garlic salt.  Cut 2 pats of butter and cut or break it into pieces with your fingers.  Dot fish with butter. 

Place fish in oven and bake for 13 to 17 minutes or until fish is an opaque pink. 

Corn and Black Bean Salad

Heat skillet over medium heat and add about 1 tablespoon of olive oil.  When oil is hot, add corn.  Season lightly with salt and pepper.  Toss or stir frequently until corn is begins to brown, about 5 to 7 minutes. 

Remove from heat and set aside to prepare vegetables and herbs. 

Add corn, black beans, green onions, cilantro and basil to medium bowl and mix to combine.  Season with salt and pepper. 

Mix lime juice, orange juice, pinch of cumin and olive oil in a smaller bowl. Add most of dressing to corn salad and stir to combine.  Taste.  Salad should be moist, but not wet.  Add the rest if needed.  Set aside for 10 minutes. 

Place a portion of salmon on place about spoon on corn salad.  Drizzle with remaining dressing if you wish.  Enjoy! 

Saturday Chef's Turkey Black Bean Chili

Like Picasso, I go through periods where I am obsessed with one ingredient.  I’ll put it in everything, much to the annoyance of anyone who frequently eats my food.  

DISCLAIMER: Before I continue, please don’t think that I’m saying that I cook like Picasso painted.  I’m not delusional.  Okay, back to the blog.

I just want to explore the possibilities of new ingredients, broaden my culinary horizons.  And I do so with every new vegetable or spice I experiment with.  

Picasso had his blue period; I had my black bean period. 

I discovered the magic beans years ago and put them in everything from salads to soups to shrimp nachos.  A few months ago, I found a recipe for slow-cooker black bean chili while trolling my favorite foodie sites.  It had tons of great reviews and seemed pretty simple, so I decided to make an attempt.  It was an unmitigated disaster.  I’m not one to cry over bad chili, but I was tempted, mainly because I acted against my better judgment and didn’t rinse the beans.  The recipe said not to.  Epic mistake, and I knew better.  Saturday Chef Rule #8: Trust your instincts!  Listen to that voice inside your head. 

I loved the idea of black bean chili with ground turkey, and the flavors were there, so I did a major overall.  I traded the slow cooker for my trusty Dutch oven.  I rinsed each can of black beans so thoroughly they lightened in color.  I added more vegetables.  After a lot of tweaking and dozens of cans of black beans, I finally got a chili I love.  It’s flavorful, but not overly spicy.  It’s mild enough that my eight-year-old niece will gobble up two bowls of it.  In fact, it was her idea to garnish it with cheddar cheese, a future foodie, that one.  This is a tight, delicious, smooth chili, thanks to the black beans and ground turkey (another obsession of mine).  It’s perfect on its own or you can put it on nachos or a hot dog or anything you want. 

So start your black bean period, and try out this chili for Cinco de Mayo or, ya know, Tuesday. 

Turkey Black Bean Chili

1 lb. ground turkey (85/15 mix)

1 yellow onion, minced

2 tablespoons Extra Virgin Olive Oil

2 cloves garlic, minced

2 cups of bell peppers, red, yellow, orange, green, chopped*

1 teaspoon dried basil (or 5 to 8 fresh basil leaves, chopped)

2 tablespoons of tomato paste

3 15oz cans of black beans, thoroughly rinsed

1 14oz can of diced tomatoes and juice

3 cups low-sodium chicken or vegetable broth

½ tablespoon chili powder

1 ½ teaspoon dried oregano

2 tablespoons apple cider vinegar, divided

Salt, pepper

Add ground turkey to hot, heavy-bottomed Dutch oven over medium-high heat.  Season lightly with seasoning salt or salt and pepper.  Cook until, stirring often, until turkey is nearly cooked through.  Place in bowl and set aside. 

In the same pot, heat olive oil over medium-high heat.  When hot, add minced onions.  Season lightly with salt and pepper.  Sautee onions until they are just beginning to turn golden brown, about 5 minutes.  Add bell peppers and minced garlic.  Cook for about 2 minutes.  Add the can of diced tomatoes and juices, and tomato paste.  Stir and cook until tomatoes are heated through, about 2 to 3 minutes.  Add the well-rinsed black beans, cooked ground turkey and enough  broth to just cover the mixture, about 3 cups.  Stir to combine.  Season with chili powder, dried oregano, dried basil, salt and pepper.

Stir to combine and cook until chili begins to boil.  Add 1 tablespoon of apple cider vinegar.  Reduce heat to low.  Simmer partially covered for 30 minutes.  I just crack the lid a little bit to let steam escape, and the flavors concentrate.

After 30 minutes, stir, taste and adjust seasonings as needed.  Simmer for another 15 to 20 minutes, stirring occasionally.  Chili should be tightening up.  Taste once more and add remaining tablespoon of vinegar and cook for 10 more minutes, uncovered.  Plate and garnish with sour cream or cheddar cheese.  Enjoy! 

*Vegetarian option:  Use vegetable broth instead of chicken and add one can of rinsed chick peas instead of turkey.