Salmon Chili, Why Not?
Salmon Chili, Why Not? is a gluten free, dairy free, whole 30, and pescatarian main course. This recipe makes 6 servings with 177 calories, 16g of protein, and 10g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes about 45 minutes. It is perfect for The Super Bowl. Head to the store and pick up tabasco, olive oil, onion, and a few other things to make it today.
Instructions
Heat the olive oil in the large Dutch oven over medium-low heat. Stir in the onions, celery, red bell pepper and poblano pepper until coated; season with ½ teaspoon salt. Cover the pan and let the onions cook slowly, stirring frequently until the vegetables are well-softened and the onions are lightly golden, 12 to 15 minutes. Feel free to add a tablespoon of water part way through cooking if the pan looks too dry. Onions vary greatly in water content. When the vegetables are done, stir in the garlic and jalapeño; cook another 1 minute. Turn the heat up to medium and add the tomatoes and their liquid; bring to a simmer.
Drain and rinse the beans, then add to them pot along with the Tabasco, tomato paste, vegetable broth, oregano, chili powder, coriander and cumin. Bring back to a simmer, then lower the heat to medium-low and cook, stirring occasionally until the flavors come together, about 20 minutes. Taste for seasoning and adjust as needed. The chili may be made ahead to this point up to 24 hours in advance. Cool completely, then cover and refrigerate. In which case bring back to a low simmer before continuing.
Add the salmon and simmer until just cooked through, about 4 minutes. Stir carefully to cook and incorporate the salmon without breaking it up too much.
Serve warm in individual bowls with lime wedges on the side.Like this:Like Loading...
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
Hahn Winery Santa Lucia Highlands Chardonnay
Rich and layered, with silky notes of peach, nectarine, ripe pear and vanilla.