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ROASTED SALMON - LATIN STYLE

These unusually sunny days in Los Angeles have me hankering for some sand under my feet, some south-of-the-border soul food and a spicy margarita.  Thus inspired, I made a really fun dinner incorporating everything I crave, and ALL INGREDIENTS can be had during the winter, no matter where you live! Below you see a roasted salmon, with frijoles borrachos (drunken beans), a roasted pineapple salsa (made from canned pineapple), brown rice and a lightly seasoned slaw. This is a nose-to-tail dinner - we use everything! You'll see what I mean below. And BTW, there is a margarita included!

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  WHAT YOU NEED:   - 1 can of pineapple in its own juice   - 1/2 jalapeno (about 3" long), seeded and finely chopped (reserve the other half for later)  - 1 small red onion, diced finely  - 1 cup (or more if you like) chopped cilantro  - juice of 2 limes   - 1 tsp EACH ground cumin, dry oregano and chili powder  - 1/2 tsp EACH salt and ground black pepper

WHAT YOU NEED:

- 1 can of pineapple in its own juice

- 1/2 jalapeno (about 3" long), seeded and finely chopped (reserve the other half for later)

- 1 small red onion, diced finely

- 1 cup (or more if you like) chopped cilantro

- juice of 2 limes 

- 1 tsp EACH ground cumin, dry oregano and chili powder

- 1/2 tsp EACH salt and ground black pepper

 *Mix these all together - this is your LATIN SPICE RUB  - 3-4 portions of Atlantic salmon (I like the skin on as I save this rare treat for Misty and Bill, my 4 legged kids)  - olive oil  - 14oz can pinto or black beans, rinsed and drained  - 1 beer (if you don't want boozy beans, sub in stock)  - 1/2 cup of your favorite prepared salsa   

*Mix these all together - this is your LATIN SPICE RUB

- 3-4 portions of Atlantic salmon (I like the skin on as I save this rare treat for Misty and Bill, my 4 legged kids)

- olive oil

- 14oz can pinto or black beans, rinsed and drained

- 1 beer (if you don't want boozy beans, sub in stock)

- 1/2 cup of your favorite prepared salsa

 

  INSTRUCTIONS:   1. Preheat your oven to 400 degrees  2. If your salmon has been frozen and defrosted (like mine was) pat both sides dry with a paper towel.  3. Lay on a plate, skin side down, and season liberally with your LATIN SPICE RUB and drizzle with olive oil  4. Return salmon to the fridge without covering.

INSTRUCTIONS:

1. Preheat your oven to 400 degrees

2. If your salmon has been frozen and defrosted (like mine was) pat both sides dry with a paper towel.

3. Lay on a plate, skin side down, and season liberally with your LATIN SPICE RUB and drizzle with olive oil

4. Return salmon to the fridge without covering.

 5. Next the beans. Throw them, a hefty tablespoon of the LATIN SPICE RUB and the salsa into a saucepan.  6. Add the beer. Don't worry if it looks like soup - the beer will burn off.  7. Simmer on low while you are prepping the rest of the meal. If the liquid evaporates, add more beer, water or stock.

5. Next the beans. Throw them, a hefty tablespoon of the LATIN SPICE RUB and the salsa into a saucepan.

6. Add the beer. Don't worry if it looks like soup - the beer will burn off.

7. Simmer on low while you are prepping the rest of the meal. If the liquid evaporates, add more beer, water or stock.

 8. Lay the pineapple slices on a sheet pan.  9. Drizzle with olive oil, and if you have some  Tajin  (a mexican seasoning salt) sprinkle with that. If you don't, sprinkle a little chili powder and a touch of salt on top.   10. RESERVE THE PINEAPPLE JUICE!

8. Lay the pineapple slices on a sheet pan.

9. Drizzle with olive oil, and if you have some Tajin (a mexican seasoning salt) sprinkle with that. If you don't, sprinkle a little chili powder and a touch of salt on top.

10. RESERVE THE PINEAPPLE JUICE!

 11. Bake the pineapple for 20-25 minutes at 400 degrees until the edges start to caramelize/become golden.   12. Remove the pan from the oven and let the pineapple cool.  13. While you're waiting, grab a bowl.

11. Bake the pineapple for 20-25 minutes at 400 degrees until the edges start to caramelize/become golden. 

12. Remove the pan from the oven and let the pineapple cool.

13. While you're waiting, grab a bowl.

 14. Throw the onion, cilantro, chopped jalapeno in the bowl and stir.  15. Chop the roasted pineapple and add to the mix.  16. Throw in half the lime juice, mix and return this to the refrigerator.   

14. Throw the onion, cilantro, chopped jalapeno in the bowl and stir.

15. Chop the roasted pineapple and add to the mix.

16. Throw in half the lime juice, mix and return this to the refrigerator.

 

 Musical interlude, Mariachi's playing, warm sand under my feet, and dreaming of putting this salsa in my belly!      

Musical interlude, Mariachi's playing, warm sand under my feet, and dreaming of putting this salsa in my belly!

 

 

 22. Add the jalapenos and some ice.  23. Cover and shake, shake, shake.  24. Grab a glass, pour yourself one, and continue on with the meal.   You're welcome!

22. Add the jalapenos and some ice.

23. Cover and shake, shake, shake.

24. Grab a glass, pour yourself one, and continue on with the meal. 

You're welcome!

 17. The beans are ready when they look like this - slightly soupy, super creamy when you taste them.  18. At this point cover them and take off the heat - they'll stay warm.  19. Grab the other half of that jalapeno.

17. The beans are ready when they look like this - slightly soupy, super creamy when you taste them.

18. At this point cover them and take off the heat - they'll stay warm.

19. Grab the other half of that jalapeno.

 25. Turn your oven up to broil.  26. In to a VERY HOT heavy pan (I use cast iron), put your salmon skin side down and sear for about 3 minutes.

25. Turn your oven up to broil.

26. In to a VERY HOT heavy pan (I use cast iron), put your salmon skin side down and sear for about 3 minutes.

  DR JJ TIP : Use the end of a spoon or a smallish measuring spoon to dig under the seeds and core of a hot pepper. You literally can scoop out the entire core in a swipe or two and spare yourself burning fingertips.

DR JJ TIP: Use the end of a spoon or a smallish measuring spoon to dig under the seeds and core of a hot pepper. You literally can scoop out the entire core in a swipe or two and spare yourself burning fingertips.

 27. Put the salmon under the broiler, close your oven door, and let cook for 5 minutes.

27. Put the salmon under the broiler, close your oven door, and let cook for 5 minutes.

 19. Slice that seeded jalapeno. Now.  20. Pour a couple ounces of tequila into a shaker.  21. Add the reserved pineapple juice and the remaining lime juice.

19. Slice that seeded jalapeno. Now.

20. Pour a couple ounces of tequila into a shaker.

21. Add the reserved pineapple juice and the remaining lime juice.

 28. Your salmon should look like this - golden brown on top and firm to the touch.  Let it REST on a platter, tented with foil,  for about 5 minutes to redistribute the juices and finish cooking (this is called carryover cooking).  29. Serve with rice (I took the easy route - microwaved a pouch of brown rice), beans, garnish heavily with the heavenly pineapple salsa.  30. Serve with pre-cut slaw dressed with a little olive oil, lime juice, cilantro, and you guessed it, LATIN SPICE RUB. 

28. Your salmon should look like this - golden brown on top and firm to the touch.  Let it REST on a platter, tented with foil,  for about 5 minutes to redistribute the juices and finish cooking (this is called carryover cooking).

29. Serve with rice (I took the easy route - microwaved a pouch of brown rice), beans, garnish heavily with the heavenly pineapple salsa.

30. Serve with pre-cut slaw dressed with a little olive oil, lime juice, cilantro, and you guessed it, LATIN SPICE RUB.