The Slowcook at Spydog Farm The Slowcook at Spydog Farm

Sockeye with Black Bean Salsa

July 14th, 2014 · No Comments · Posted in Recipes


The weekly seafood selections at our local food co-op have been dynamite lately, all sustainably sourced and delivered fresh from Boston. This week we chose sockeye salmon from Alaska and I tossed together this easy but incredibly delicious black bean salsa, perfect for summer.

Rinse one 14-ounce can black beans and place in a mixing bowl. Add the kernels cut from 2 freshly cooked ears of corn. I sautéed lightly 1/2 red onion, diced small, along with 1/2 red bell pepper, also diced small, and 1 large clove garlic, minced. Add these to the mix, along with about 1/2 teaspoon ground cumin seed and plenty of chopped cilantro leaves. Season with salt and lime juice.

Sauté the salmon hard on the show side in some olive oil, then flip the filets to crisp the skin. I finish the salmon by covering the pan, lowering the heat and steaming for a couple of minutes. Serve topped with a generous helping of black bean salsa.

In case you’re wondering what that is on the side, our friend Jamie gifted us some Swiss chard and other greens from his garden. I cooked the chard (chopped leaves and stems) in olive oil until it begins to soften, add
Vermouth and cover to cook through. Before serving, I season the greens with pomegranate molasses. I guarantee you’ll never want chard any other way after you taste this.

Bon appetit!

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