Salmon Chili

I have been reading about all of the wonders of wild salmon, and love the bright red color.  While we sometimes have canned salmon (which is usually wild), I always feel better cooking with fresh ingredients.  Unfortunately, the prices on wild salmon from the fish counter meant that it was more like a once a year treat. Then, I discovered frozen wild salmon fillets at Trader Joe’s and was all excited.  Not only did they cook  up to a beautiful red color, but the price per pound was much more reasonable than fresh fish.  Sadly, the thin salmon fillets dry out too quickly so the normal cooking methods of broiling or poaching resulted in an odd texture that doesn’t absorb marinade easily and makes you think, this is health food, right?

In trying different ways to fix these thin fillets, I thought cubing the raw salmon and placing it into a bubbling hot sauce until just cooked might work.  My husband, who loves spicy food, suggested that I try a chili which we’ve made successfully with a range of ingredients including shredded chicken, black eyed peas, and butternut squash (not all at the same time).  So here it is, salmon chili.  It makes these cuts of healthy and affordable wild salmon quite tasty.

Salmon Chili

1 large piece boneless wild salmon, about 8 oz.
1 medium onion, diced
1 medium red pepper, diced
2 cloves of garlic
2 T chili powder (I use Penzey’s)
1 t cumin
1 t oregano
1 can fire roasted diced tomatoes with chili
1 cup of chicken stock
1 can white beans, rinsed and drained
1 T red wine vinegar

Skin the salmon and cut into 1/2 inch to 3/4 inch cubes (not too small or the cubes will break apart too easily).  In a deep skillet, saute the onion and red pepper in a small amount of olive oil over medium-high heat until onion is translucent.  Add garlic and spices and fry for about a minute to release the flavor of the spices.  Add the can of tomatoes, chicken stock and red wine vinegar.  Bring to a boil and simmer for 5 minutes to combine flavors.  Add the white beans and heat through. Add the salmon cubes and stir gently, cover pan and turn down heat and simmer for about 3 minutes until salmon is just cooked through.  Adjust seasonings to taste.

posted at Tempt My Tummy Tuesday, Grocery Cart Challenge, and Kitchen Tip Tuesday