After making chili every which way I though I could, it occurred to me that I could add Blackened Salmon to my dish instead of traditional meat, pork or poultry. With cooking contests in mind, I created a spicy chipotle chili base featuring the Blackened Salmon, and it did not disappoint! Men and women alike are lovin' this recipe and I'm proud to present it here!
Rinse and dry salmon portions, removing skin if skin is on, then rub all sides with blackened seasoning. Place salmon in a dish, cover, and set aside for 30 minutes.
To prepare the chili, in a large, deep sided skillet over medium, fry the bacon until crisp and drain on paper towels and crumble when cool. To the bowl of a food processor, add onion, bell pepper, carrots and garlic and pulse until rough-chopped. Add the vegetables to the skillet and saute in bacon drippings for 5 minutes.
Add the vinegar and clementine juice and cook, stirring occasionally, for another 5 minutes. Add the tomatoes, beans, chipotle chile in adobo, 2 teaspoons blackened meat seasoning, Chinese Five Spice, chicken stock, crumbled bacon, basil and all but 1/4 cup cilantro. Simmer on low for 30 minutes, adding some water if it becomes too thick.
For the topping, to the bowl of a food processor, add the avocado, sour cream, cream cheese, garlic, green onions, lime juice, 1/2 teaspoon blackened meat seasoning. Cover and chill until needed.
About 15 minutes before the chili is ready to serve, heat 2 tablespoons oil in a large non-stick skillet over medium heat and, when oil is hot, fry the salmon portions for about 3 minutes per side, or until nicely browned. Remove to a work surface. Break or cut each portion into 3 pieces.
To serve, ladle equal portions of the chili into 4 large shallow bowls. Place 3 chunks of the salmon onto the center of each bowl of chili. Use equal amounts of the Avocado Cream dolloped onto the top of the salmon and garnish each bowl with equal portions of cilantro.