Mexican-Spiced Salmon
over Tomatillo Chili Verde with White Beans
Cooking time
15 minutes
Servings
2/4
Calories
540 /serving
We’re tossing white beans in with tomatillos and celery for a quick chili verde, powered by mellow Mexican spices. Fillets of salmon are cooking right on top to the tenderest pink, oomphed with sour cream to accentuate the buttery texture.
We will send you:
- 2 Sustainably-raised Atlantic salmon portions (BAP-certified)
- 2 Celery stalks
- 225g Tomatillos
- 1 Scallion
- 30ml Vegetable demi-glace
- 540ml White kidney beans (canned)
- 43ml Sour cream
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Salmon, Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
Strainer
Total Fat
23 g
Saturated Fat
6 g
Sodium
1350 mg
Total Carb
50 g
Sugars
10 g
Protein
43 g
Fibre
22 g
Preparation
Start the salmon
- Pat the salmon dry; season with ½ the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the salmon and cook, 2 to 3 min. on one side, until partially cooked.
- Transfer to a plate. Wipe out and reserve the pan.
Mise en place
- Meanwhile, drain and rinse the kidney beans; mash ½.
- Remove the husks from the tomatillos; medium-dice.
- Thinly slice the celery crosswise.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
Start the chili
- In the reserved pan, heat a generous drizzle of oil on medium-high.
- Add the white bottom of the scallion, tomatillos, celery, remaining spices and S&P.
- Sauté, 2 to 3 min., until beginning to soften.
- Add the kidney beans (whole and mashed), demi-glace, 1 cup water (double for 4 portions) and S&P.
- Cook, stirring often, 2 to 3 min., until beginning to thicken.
Finish the chili & salmon
- To the pan, add the salmon.
- Cook, partially covered, 2 to 3 min., until the chili has thickened and the salmon* is cooked though.
Plate your dish
- Divide the chili between your plates.
- Top with the salmon.
- Dollop the sour cream over top.
- Garnish with the green top of the scallion. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
