Chili Dusted Coho Salmon - Ranchero Sauce and Black Bean - Smoked Corn Salsa

Chili Dust - yield: approx. - 1/4 cup
2 teaspoon Ancho Pepper - ground
1 teaspoon Dried New Mexico Pepper - (ground in processor)
1 each Zest of one Lime
1/2 teaspoon Cumin - ground
1 1/2 teaspoon Brown Sugar
1 1/2 teaspoon Salt Kosher
1/2 teaspoon Pepper Black - (fresh ground in processor)

Black Bean and Smoked Corn Salsa - yield: 1/2 cup
1/4 cup Cooked Black Beans (cooked in salted water)
1/4 cup Corn Kernels (smoked in oven top smoker for 10 minutes)
1 tablespoon Red Onion diced
1 tablespoon Red Pepper diced
1 each Juice of one Lime

Ranchero Sauce - yield: 3 cups
2 lbs. Roma Tomatoes - Grill, Sear or Roast to blacken skin, peel skin and remove seeds.
1/2 lb. Pablano Peppers - again blacken skin, peel skin - remove seeds
2 large Jalapeno Chilies - again blacken skin, peel skin - remove seed
1 large Onion, diced
2 cloves Garlic, minced
2 tablespoons Olive Oil
1 1/2 teaspoon Ground Cumin
1/2 teaspoon Black Pepper
3/4 teaspoon Kosher Salt
1/4 cup Cilantro, chopped

After you have blackened and removed skins of the tomatoes and peppers. Sauté the onion in small amount of olive oil; add the seasonings and garlic. Sauté until onion become translucent add tomatoes and peppers. Simmer for half an hour. Add Cilantro. Then puree in pot with hand blender.

8 ounce Alaska Coho Salmon Fillet
2 each Colored Corn Tortilla cut into strips and fried crispy
1 ounce Shredded Pepper -Jack Cheese
1/2 each Lime cut into thin wedges
1 sprig Cilantro
1 pinch Chili Powder

To prepare the final dish, coat an 8 ounce fillet of Alaska Coho Salmon (Sockeye or King may be substituted.) with Olive Oil then dredge in Chili Dust. Sear in very hot pan on one side, flip in pan and finish cooking in the oven. If the fillets are thinner the oven technique may not be necessary; fillet can be cooked completely on stovetop.Place Ranchero Sauce, Tortilla Strips and Pepper-Jack Cheese on plate and melt cheese in broiler. Place cooked Alaska Salmon on top of melted Cheese, place Salsa on the side and garnish with Lime, Cilantro and Chili Powder around rim of plate.

Prepared by:
Brian von Eggers CEC

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