Cold Chili-Seared Salmon with Peach/Strawberry Salsa
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Credit: Daniel Hahn, CEC, CCA, Executive Chef, Beth Sholom Village, Virginia Beach, Virginia
The National Culinary Review, September 2015
½ cup brown sugar
1 t. dried dill
½ cup chili powder
4 (5 oz.) portions fresh salmon
1 cup roasted yellow corn
½ cup black beans
1 fire-roasted red pepper, diced
1 cup diced strawberries
1 cup diced peaches
1½ cups pineapple juice
2 T. olive oil
Salt, to taste
1 jalapeño, fine chopped
2 T. fresh chopped cilantro
Mix brown sugar, dill and chili powder; coat tops of salmon portions. Bake salmon at 350ºF for 5 minutes. Let cool in refrigerator. For salsa, mix together: roasted yellow corn, black beans, red pepper, strawberries, peaches, pineapple juice, olive oil, salt, jalapeño and cilantro.
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