Sunday, August 8, 2010

New Mexican Green Salmon with Dirty Devil Corn

I've been to Santa Fe, New Mexico several times for work, and each time I go, I try to visit The Chile Shop on my free time.  The Chile Shop, as its name suggest, sells all things chile.  Apart from my desire to buy a bunch of ristras to hang around the house, which would be difficult to carry onto a plane, I always purchase a pound or two of different chile powders.  The spiciness of the chile powder can range from a very mild chile to a very hot chile.  Personally, I usually stock three powders: a medium red Hatch chile, a medium-to-hot green Hatch chile, and a very hot Native Nambe chile. 

These chile powders often serve as inspiration for dishes, such as my New Mexican Green Salmon and Dirty Devil Corn. The inspiration for each is based upon a chile powder.  The Green Salmon is based upon the use of the green Hatch chile in the rub.  The Dirty Devil chile is based on the use of either red hatch chile or Native Nambe chile.  (I used red Hatch chiles in this recipe).  No recipes were used in making these dishes; I came up with these dishes on my own.  For that reason, the measurements are approximate.  But that is a good thing, because you can add or subtract to accommodate your tastes and preferences.

A Chef Bolek Original
Serves 4

2 tablespoons of green Hatch chile powder
1/2 teaspoon of cumin
1/2 teaspoon of adobo
1/2 teaspoon of garlic powder
1 teaspoon thyme
1 teaspoon of rosemary
olive oil
4 salmon steaks (see tip below)

1.  Combine the green Hatch chili powder, cumin, adobo, garlic powder, thyme and rosemary.  Rub the salmon steaks with olive oil.  Salt and pepper the steaks.  Sprinkle the rub over the all of the steaks, including the sides.  Place the steaks in the fridge for about 15 minutes.

2.  Heat the grill to high.  Remove the steaks a couple minutes before placing them on the grill.  Place the steaks on the grill for three minutes.  Turn the steaks 90 degrees and let them cook for a couple minutes more.  Flip the steaks and let them cook for a couple of minutes and then turn 90 degrees.  Cook for a couple of minutes and then remove.

TIP:  Always know what type of salmon you are buying in the store.  Most salmon sold in stores is farm-raised.   This salmon is not the healthiest to consume, because of use of pesticides and antibiotics by farmers.  It is okay to consume in limited amounts, but you should always look for wild-caught salmon.  Sockeye, Coho and King Salmon from Alaska, Washington and Oregon is the best choice.

A Chef Bolek Original
Serves 4

4 ears of corn,cleaned
2 tablespoons of medium Hatch chile powder (or Native Nambe if you like it really hot)
1/2 teaspoon of cumin
1/2 teaspoon of adobo
1/2 teaspoon of thyme
1/2 teaspoon of rosemary
salt and pepper
2 cloves of garlic, diced
1 stick of butter
1 tablespoon of chopped cilantro

1.  Combine the chili powder, cumin, adobo, thyme, rosemary, salt and pepper.  Take the stick of butter and rub all sides of the corn liberally.  Sprinkle the diced garlic over the corn.  Then sprinkle the combined rub all over the corn.  Wrap each ear of corn in foil.

2.  Heat the grill to high.  Cook for five minutes over the grill and turn.  Cook for about five minutes more.

3,  Remove the corn from the foil.  Sprinkle the chopped cilantro over the corn and serve.


1 comment:

Lauren said...

I have added both these recipes to my "to try" pile. (OK, not a physical pile - my Living Cookbook database. But still.) They look delicious!!

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