Grilled Salmon Fajitas with Black Beans and Spicy Swiss Chard
1 tablespoon chipotle peppers
1 tablespoon chopped garlic
1 teaspoon cumin seed, toasted and ground
1 teaspoon coriander seed, toasted
3 ounces plus 1-ounce canola oil
2 (6-ounce) salmon fillets, cut thick
1/2 cup red onion, sliced thin
1/2 cup red bell pepper
1 bunch scallions, sliced lengthwise
Salt, to taste
Pepper, to taste
1 cup fresh cilantro, chopped and packed
1 tablespoon extra virgin olive oil
2 cup loose chard, chopped
1 teaspoon garlic
1 teaspoon green hot pepper sauce
1 teapoon jalepeno, deviened, deseeded and roasted
1 (8-ounce) can, cooked black beans, drained
1 large red bell pepper, roasted and diced
1 large red onion, peeled and diced
1 tablespoon chili powder, mild
1 tablespoon butter
2 (10-inch) light flour tortillas
5 lime wedges
4 tablespoons sour cream
Instructions:
In blender combine chipotle, garlic, cumin, coriander, 3 ounces canola oil. Puree. Paint salmon fillets with puree, reserving 1 tablespoon, let sit 10 minutes. In very hot cast iron skillet, sear 2 minutes each side. Remove fish fillets and reserve. In a separate, clean, very hot skillet, place 1-ounce of canola oil. Add red onion, red bell pepper, and scallions. Season with salt and pepper. Cook 2 minutes. Add remaining tablespoon of blender puree and cilantro. Cook 2 minutes more. Remove from skillet. In same skillet, add 1 tablespoon extra olive oil, chard, garlic, hot pepper sauce and jalapeno. Cook for 3 minutes. While that is cooking, in a small pot heat beans with roasted red peppers, onions, chili and butter.
Assembly: Toast tortillas lightly in skillet and put on plate. Mash salmon fillets with fork and place in toasted tortilla, top with red onion/scallion/cilantro mixture, and sprinkle with lime juice. Roll up into burrito and serve with cooked chard and black beans on the side, as well as limes wedges and sour cream.
