How To make Charcoal Grilled Salmon with Spicy Black Bean
1/2 lb Black Beans
soaked
1 sm Onion :
chopped
1 sm Carrot
1/2 Celery Rib
2 oz Ham chopped
2 Jalapeno Peppers :
stemmed
-and diced 1 Clove Garlic
1 Bay Leaf tied together with
3 Sprigs Thyme
5 c Water
2 Cloves Garlic :
minced
1/2 ts Hot Pepper Flakes
1/2 Lemon juiced
1 Lemon :
juiced
1/3 c Olive Oil
2 tb Fresh Basil -- chopped
24 oz Salmon Steaks
Combine in a large saucepan the beans, onion, carrot, celery, ham, jalapenos, whole clove garlic, bay leaf with thyme, and water. Simmer until beans are tender, about 2 hours, adding more water as necessary to keep the beans covered. Remove the carrot, celery, herbs and garlic, and drain off the remaining cooking liquid. Toss the beans with the minced garlic, hot pepper flakes and the juice of 1/2 a lemon. Set aside. While the beans are cooking, combine the juice of a whole lemon, olive oil, and basil leaves. Pour over the salmon steaks, and refrigerate for 1 hour. Grill the salmon over a moderately high flame for 4-5 minutes per side, basting with some of the marinade every minute. Serve each steak with a portion of beans. Per Serving: Calories: 480, Protein: 42 g, Carbohydrate: 25 g, Fat: 23 g, Saturated Fat: 4 g, Cholesterol: 106mg, Sodium: 291 mg, Fiber: 8g. Source: San Francisco Chronicle Typed by Katherine Smith
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5 Minute Miso Sauce Makes Everything Better (Miso Paste Recipe)
So, you've made miso soup and miso ramen and you have a container of miso at the back of your fridge gathering dust. What is a resourceful cook to do? I'll tell you: make this five minute miso sauce that makes literally everything it touches better. Plus, you can make this sauce with ingredients you already have in your kitchen!
Recipe for 2 servings of miso sauce:
Mix together in a small bowl and set aside:
3 tablespoon (45 gram) water
One tablespoon (20 gram) miso paste
Two tablespoon (45 gram) fruit jam, jelly or preserve
Heat oil in a small pan over medium heat and add:
1/2 teaspoon (3 gram) garlic, grated
1/2 teaspoon (3 gram) ginger, grated
Stir until fragrant
Add miso mixture to pan and heat until thickened, 2-3 minutes
Turn off heat and add:
2 tablespoon (28 gram butter)
Swirl pan until butter is emulsified
Season with a squeeze of lemon juice
Taste and adjust seasoning.
Strain through fine mesh strainer such as a chinois or tamis for a smoother sauce.
Equipment used:
John Boos Work Table:
All Clad D3 8 Inch Frying Pan:
Induction Cooktop:
Chinois:
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BBQ Salmon Bowls with Mango Avocado Salsa
BBQ Salmon Bowls with Mango Avocado Salsa! An easy and impressive dinner with yummy smoky-sweet flavor and a zip of zesty homemade salsa to take it over the top. The BEST weeknight dinner.
Full recipe:
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Grilled Salmon Salad Southwest Style: Easy to Make at Home
Looking for a delicious, light, healthy, flavorful salad? This is an easy to prepare southwestern salad featuring salmon that you can make in less than 15 minutes in the comfort of your own home. Using honey and a terrific blend of seasonings, this salmon has a sweet and spicy kick better than any southwestern meal you've made before.
Get the spice rub to prepare this dish perfectly every time
* * Recipe * *
Southwest Grilled Salmon Salad with Creamy Chipotle Lime & Avocado Dressing
Bon Appétite & Enjoy
Yield: 2-4 servings
Quantity Ingredients
Salad
1 container - yellow & red cherry tomatoes
2 ea - diced avocado
1 15oz can - black beans
1 stalk - corn on the cob
1 cup - thinly sliced red onion
2 heads - romaine lettuce
1 ea - hot house cucumber, peeled & deseeded
½ bu - chopped cilantro
Garnish - queso fresco
Salmon
4 (5oz) - skinless salmon fillets
2 Tbls+ - Chef Brik’s “Original Rub” rub
2 Tbls - olive oil
Dressing
1 cup - plain greek yogurt
⅓ cup - mayonnaise
1 ea - avocado
1-2 ea - fresh lime for juice & zest
1 ea - chipotle pepper in adobo
2 cloves - garlic
1 tsp - onion powder
½ tsp - cumin
½ tsp - paprika
1 Tbls - chopped parsley
1 Tbls - chopped fresh chives
1 Tbls - chopped cilantro
as needed - salt, pepper, & sugar
Method
Preheat grill to medium heat
For Dressing: put all the ingredients in a food processor & puree until smooth. Season with salt, pepper, & sugar. If the dressing is too thick, add water.
For Salad: cut the cherry tomatoes in half, grill the corn & slice it off the cob, rinse & strain the black beans, chop romaine lettuce, slice the cucumber, & place all the ingredients in a bowl (except queso fresco – use as garnish) & toss with dressing.
For Salmon: lightly oil the salmon with olive oil & season with Chef Brik’s “Original Rub” rub on all sides. Grill the salmon on each side for approximately 3-4 mins over medium heat, careful not to burn the spices, then turn down the heat.
#salmon #homecooking #food
Blackened Salmon with Spinach and Seasoned Black Beans
Chef Lou prepares a plate of Blackened Salmon with Spinach and Seasoned Black Beans in the kitchen.
View the recipe for Blackened Salmon with Spinach and Seasoned Black Beans courtesy of Reasor's!
Reasor's, Experience The Difference.
Black Bean Burgers
Here is what you will need!
RECIPE:
Yields 4 patties
Ingredients:
2 cans black beans, rinsed and drained
1 onion, minced
3 garlic cloves, minced
2 carrots, shredded
1/2 cup quick oats
1 Tbsp. soy sauce
1 Tbsp. olive oil
1 tsp cumin1/2 tsp coriander1/2 tsp chili powder1/4 tsp cayenne pepper
Salt and pepper to taste
Instructions:
Heat one tablespoon of olive oil in a pan. Combine onions, garlic, salt, and pepper and cook until onions are translucent. Add carrots, cumin, coriander, chili powder, and cayenne pepper until carrots are tender. Remove pan from heat.
In a bowl, mash the beans and then add the contents of the pan along with the soy sauce and quick oats. Mix and form four patties. Place in freezer for 30 minutes to set. Cook patties on a pan coated in cooking spray over medium heat, flipping halfway. Use patties to create your dream veggie burger.
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Garlic Mushrooms
Buttery Garlic Mushrooms with a flavour twist! The herb garlic butter sauce is so good, you'll be serving these mushrooms with everything! FULL RECIPE: