chipotle chili w/blackened salmon & avocado cream

Name: CHIPOTLE CHILI W/BLACKENED SALMON & AVOCADO CREAM
Prep time: 15 min
Cook time: 40 min
Yield: 4
Ingredients: ## BLACKENED SALMON; 2 tablespoon(s) prepared blackened meat seasoning; 1 pound(s) package of 4 wild caught salmon portions, skin removed; ## CHIPOTLE CHILI; 3 - thick cut slices applewood smoked bacon; 1/2 large sweet yellow onion, quartered; 1 large red bell pepper, quartered; 2 large carrots, rough chopped; 2 large cloves garlic; 1/2 cup(s) balsamic vinegar; 2 - clemintines, juiced; 14 1/2 ounce(s) can organic fire roasted diced tomatoes; 15 ounce(s) can great northern white beans, rinsed and drained; 15 ounce(s) can black beans, rinsed and drained; 2 large chipotle chilies in adobo sauce, seeds removed and diced; 2 teaspoon(s) prepared blackened meat seasoning; 1/2 teaspoon(s) chinese five spice powder; 2 cup(s) chicken stock, low sodium; 1/4 cup(s) chopped fresh basil; 1/4 cup(s) chopped fresh cilantro; 1 cup(s) water, if needed; 2 tablespoon(s) virgin olive oil; ## AVOCADO CREAM TOPPING; 1 large avocado, pitted, peeled and quartered; 1/3 cup(s) sour cream, lite; 2 ounce(s) cream cheese, low-fat; 1 - clove garlic; 3 - green onions, white and green parts, rough chopped; 1/2 large lime, juiced; 1/2 teaspoon(s) blackened meat seasoning

(1 RATING)

36 Pinches 1 Photo

Sandi Sheppard

Norman, OK

Updated on Jan 4, 2012

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!

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Multiple fruits and vegetables create the base of the chili, and this dish goes together quickly and makes both an impressive and delicious entree! A distinct hint of sweetness come from the Clementines as well as a touch of Oriental spices which compliment the heat of the chipotle peppers. Fire roasted tomatoes and both black and white beans tie together a well balanced meal offering layers of texture and flavors, with the surprise protein being blackened salmon. Topping the spicy dish is a cool and smooth avocado cream topping. Quick and easy and soon to become a favorite!

prep time 15 Min

cook time 40 Min

method ---

yield 4 serving(s)

Ingredients

BLACKENED SALMON
2 tablespoons prepared blackened meat seasoning
1 pound package of 4 wild caught salmon portions, skin removed
CHIPOTLE CHILI
3 - thick cut slices applewood smoked bacon
1/2 large sweet yellow onion, quartered
1 large red bell pepper, quartered
2 large carrots, rough chopped
2 large cloves garlic
1/2 cup balsamic vinegar
2 - clemintines, juiced
14 1/2 ounces can organic fire roasted diced tomatoes
15 ounces can great northern white beans, rinsed and drained
15 ounces can black beans, rinsed and drained
2 large chipotle chilies in adobo sauce, seeds removed and diced
2 teaspoons prepared blackened meat seasoning
1/2 teaspoon chinese five spice powder
2 cups chicken stock, low sodium
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
1 cup water, if needed
2 tablespoons virgin olive oil
AVOCADO CREAM TOPPING
1 large avocado, pitted, peeled and quartered
1/3 cup sour cream, lite
2 ounces cream cheese, low-fat
1 - clove garlic
3 - green onions, white and green parts, rough chopped
1/2 large lime, juiced
1/2 teaspoon blackened meat seasoning
1/4 cup chopped fresh cilantro

How To Make chipotle chili w/blackened salmon & avocado cream

Step 1

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.

Step 2

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.
Step 3

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.
Step 4

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.
Step 5

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.
Step 6

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.
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