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Grilled Salmon w/ Ancho Chili Succotash PDF
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  • 1 ½ Tablespoons Unsalted Butter
  • 2 Tablespoons Diced Shallots
  • 1 Cup Soy beans (shelled edamame)**
  • 1 Cup Fresh Corn Kernels
  • 1 Cup Black Eyed Peas
  • 1 Cup Diced Tomatoes
  • ¼ Cup Basil, sliced thinly
  • ¾ Cup Chicken Stock
  • 2 Tablespoons Ancho Chili Paste***
  • Salt & Pepper

**Shelled edamame, or soy beans are widely available in the frozen food section of your grocery store. If they’re not available you can replace with any kind of pea, but it’s worth seeking out the soy beans.
***Ancho chiles are commonly found in the latin section of your grocery store. If unavailable, you can substitute 1 tablespoon of Chili powder.

For The Beans
In a sauce pan add dried beans and cover with water. Bring to a boil and cook until tender, about 20 minutes. Strain and set aside to cool

For the Chile Paste
4 Each Dried Ancho Chilies
¼ - ½ Cup Water
**remove the stem and seed from the chilies. In a very hot sauté pan place the chilies in dry and hold down with a set of tongs. As the chilies start to blister, remove and add to a sauce pan and cover with water. Bring to a boil and cook for about 15 minutes. Remove the chilies from the water and place in a blender. Add ¼ cup of water and blend on high. Add remaining water in a slow stream until you have a thin paste consistency. Set aside and cool.

For the Salmon
Cook the Salmon whichever way you prefer. At The Diner we cook Salmon on a grill. Figure about 2-3 minutes each side for a very hot grill. Another healthy way to cook the Salmon is to season it and place in you oven, preheated to broil. Place the seasoned portions of Salmon on a cookie sheet, flesh side down – the side that didn’t have skin, and put it on the lower rack of the oven. After 5 minutes flip the salmon over and cook for another 5 minutes.

For the Succotash
In a large sauté pan add ½ of the butter and set heat to high. As the butter melts, add shallots and cook for about 45 seconds until translucent. Add Soy beans, corn, tomatoes, Black eyed peas and ancho paste. Cook for 2 minutes, stirring constantly. Add chicken stock and reduce by ¼, finish with remaining butter off of the heat until completely melted. Season with salt and pepper to taste. Spoon out onto 4 individual plates and top with Salmon. Enjoy!

At The Diner we top the salmon with a simple tomato vinaigrette.

Tomato Vinaigrette

6 Each Plum Tomatoes, diced
2 Teaspoons Fresh Thyme, minced
2 Teaspoons Garlic, minced
2 Tablespoons Red Wine Vinegar
4 Tablespoons Olive oil
Salt & Pepper

In a sauce pan over medium heat, add olive oil and garlic, cook for 1 minute and add remaining ingredients. Heat until just before the Vinaigrette begins to boil, season to taste and remove from heat to cool
 
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