Red Rail Grilled Salmon Fajitas with
Black Beans and Spicy Swiss Chard

Yield: 2 servings

Ingredients

Puree

• 1 tablespoon chipotle peppers
• 1 tablespoon chopped garlic
• 1 teaspoon cumin seed, toasted and ground
• 1 teaspoon coriander seed, toasted
• 3 ounces + 1 ounce canola oil
• 2 (6 ounce) salmon fillets, cut thick
• 1/2 cup red onion, sliced thin
• 1/2 cup red bell pepper
• 1 bunch scallions, sliced lengthwise
• Salt, to taste
• Pepper, to taste
• 1 cup fresh cilantro, chopped and packed

Spicy Chard

• 1 tablespoon extra virgin olive oil
• 2 cups loose chard, chopped
• 1 teaspoon garlic
• 1 teaspoon green hot pepper sauce
• 1 teaspoon jalapeno, deveined, deseeded and roasted

Black Beans

• 1 (8 ounce) can, cooked black beans, drained
• 1 large red bell pepper, roasted and diced
• 1 large red onion, peeled and diced
• 1 tablespoon mild chili powder
• 1 tablespoon butter

Assembly

• 2 (10 inch) light flour tortillas
• 5 lime wedges
• 4 tablespoons sour cream

Instructions

1. In a blender combine chipotle, garlic, cumin, coriander, 3 ounces canola oil. Puree. Paint salmon fillets with puree, reserving 1 tablespoon, let sit 10 minutes.
2. In a very hot cast iron skillet, sear 2 minutes each side. Remove fish fillets and reserve.
3. In a separate, clean, very hot skillet, place 1 ounce of canola oil. Add red onion, red bell pepper, and scallions. Season with salt and pepper. Cook for 2 minutes.
4. Add remaining tablespoon of blender puree and cilantro. Cook 2 minutes more. Remove from skillet.
5. In same skillet, add 1 tablespoon extra olive oil, chard, garlic, hot pepper sauce and jalapeno. Cook for 3 minutes. While that is cooking, in a small pot heat beans with roasted red peppers, onions, chili and butter.
6. Assembly: Toast tortillas lightly in skillet and put on plate.
7. Mash salmon fillets with fork and place in toasted tortilla, top with red onion/scallion/cilantro mixture, and sprinkle with lime juice.
8. Roll up into burrito and serve with cooked chard and black beans on the side, as well as limes wedges and sour cream.

Attribution

Posted by Tiffany at Recipe Goldmine 2/9/2002 7:01 pm.

Source: Recipe courtesy Alan Harding Chef/Owner, Red Rail, Brooklyn, New York