Health & Wellness

Tipsy Basil: Blackened salmon with tomato bean ragu

Blackened salon with tomato bean ragu File photo

Blackened salmon with tomato bean ragu
Blackened Salmon
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon cumin powder
1 teaspoon sea salt
½ teaspoon pepper
1 pound salmon, cut into four pieces
In a small bowl, mix all the dry ingredients to make a rub. Season salmon on both sides with the rub. Preheat grill to 500 degrees. Spray grill with cooking spray. Grill fish 8 to 10 minutes, flipping once. Meanwhile prepare ragu (can also be made ahead).

Tomato Bean Ragu
1 pound tomatoes
1 red pepper, seeded
1 small white onion
5 or 6 garlic cloves, whole
1 jalapeño (optional)
2 tablespoons extra virgin olive oil
Fresh basil
Salt and pepper to taste
1 can beans (your choice), drained and rinsed
Preheat oven to 425 degrees. Chop all the veggies, leaving beans out, into large pieces. Drizzle with olive oil, season with salt and pepper. Roast vegetables for 45 minutes. Let cool, and process in the blender. Add fresh basil, and blend for another 30 seconds. Adjust seasoning as needed. Transfer into preheated skillet and add drained beans. Cook for about five minutes, until beans are heated through.
To serve: spoon ragu on the bottom of the bowl and top it with grilled salmon. Drizzle olive oil, fresh basil and lemon zest (optional).



View this profile on Instagram


The Chronicle (@thechronicle1909) • Instagram photos and videos