CHIPOTLE CHILI with BLACKENED SALMON & SCALLOPS
Ingredients
Ingredient | Quantity |
---|---|
BLACKENING RUB | -, 1 Tbsp, 1 Tbsp, 2 tsp, 1 tsp, 1 tsp, 1 tsp, 1/2 tsp, 1/2 tsp, -, 6, -, 16 oz, -, 10 oz, 1, 2, 1, 4, 2, 1/2 tsp, 1/2 cup, 1/4 cup, 14.5 oz, 15 oz, 15.5 oz, 2, 2-1/2 tsp, 1/2 Tbsp, 1 tsp, 1 tsp, 1/2 tsp, 2 cups, 1 Tbsp, -, 1, 1/2 cup, 4 oz, 1/2 tsp, 1/2 tsp, 1/2, 1/2 tsp, 1/4 tsp, 1/4 tsp, -, 3 Tbsp, 1 Tbsp, 1/4 cup |
Turbinado sugar | |
oregano | |
Birch smoked salt | |
thyme | |
ground Sumac berries | |
cayenne | |
ground Juniper berries | |
garlic powder | |
WILD CAUGHT SALMON | |
skinless sockeye salmon portions | |
BAY SCALLOPS | |
Bay scallops | |
CHIPOTLE CHILI | |
sweet yellow onion, quartered | |
red bell pepper, quartered | |
carrots, rough chopped | |
small fennel bulb, quartered | |
large garlic cloves | |
chipotle chilies with adobo sauce | |
Birch smoked salt | |
Black Box Pinot Noir | |
balsamic vinegar | |
1 can organic fire-roasted diced tomatoes | |
1 can Great Northern beans, rinsed | |
1 can black beans, rinsed | |
Mandarin Oranges, juiced | |
blackening rub (from recipe above) | |
Turbinado cane sugar | |
hickory liquid smoke | |
dried basil | |
Jamaican allspice | |
water | |
roasted chicken stock base | |
AVOCADO CREAM | |
large avocado, peeled, quartered | |
sour cream | |
cream cheese | |
garlic powder | |
onion powder | |
lime, juiced | |
blackening rub (from recipe above) | |
Birch smoked salt | |
Lime pepper | |
MISC. INGREDIENTS | |
grapeseed oil | |
unsalted butter | |
fennel fronds for garnish |
Directions
Mix together Blackening Rub ingredients in a small bowl, reserve 1 tablespoon separately.
For Salmon and Scallops, pat salmon dry and coat both sides with blackening rub, then toss scallops with rub. Place salmon and scallops in a single layer on a rimmed baking sheet, cover, and chill for 30 minutes.
Add the onion, pepper, carrots, fennel, garlic and chipotle chilies to a processor and pulse to finely chop.
In a stock pot with 1 tablespoon oil on medium, add chopped veggies and 1/2 teaspoon smoked salt, sauté 5 minutes. Add vinegar and wine, cook another minute. Add remaining ingredients and simmer for 40 minutes, partially covered.
For Avocado Cream, put all ingredients into blender and blend until smooth. Chill until needed.
Meanwhile, heat a heavy skillet on medium-high with 2 tablespoons oil. Fry the salmon portions for 2-3 minutes per side, until nicely browned. Place on rimmed baking sheet. Add 1 tablespoon of butter to the skillet and cook the scallops, stirring, for 3 minutes. Add them to the salmon portions and cover sheet with foil tent.
Ladle equally into 6 large, shallow bowls. Break each salmon portion into 3 pieces and place 3 in the center of each bowl, along with equal number scallops into the chili. Put a generous dollop of the Avocado Cream on top of the salmon and garnish each bowl with fennel fronds. Serve with Black Box Pinot Noir.