Updated: Jan 6, 2022
By: Pam Smith, RDN
Since beginning the P.S. Flavor!™ Cooking Club in January 2018, this is the meal that has been most anticipated! And with good reason! The flavor, texture, temperature, and even color variations of this dish bring about a cohesive meal that delights all of the senses. Highlighting salmon as the protein du jour, not only does this dish give us the flavors we’re looking for – but it brings those much sought after Omega 3s as well. Brain health, whole body wellness, and delicious flavors start here.
Take the guess-work out of cooking and add in the fun, all from your own kitchen! Grab your recipe, grocery list, prep sheet, and wine pairing below, and then cook along with Pam using the video at the bottom of this post! Come join others who are making this meal and many more in the P.S. Flavor!™ Cooking Club group on Facebook at facebook.com/groups/psflavorclub. (This meal is from the May 2018 cooking class.)
Want to get the flavors that make this meal magical? They’re all available at psflavor.com!
It's Asparagus Season! As our outdoor world turns that lovely shade of Spring green, consider "going green" with asparagus! It's fresh, delicious, and oh-so-easy to make! - Pam Smith, RDN
Chili Lime Salmon
Yields: 4-6 Servings
4 six-ounce fillets salmon (about 1 1⁄2 lbs.)
P.S. Flavor!™ Chili Lime
2 teaspoons extra virgin olive oil
Creamy Porcini Pepper Polenta, recipe follows
Pan Seared Asparagus, recipe follows
Cherry Tomato Salsa, recipe follows
Preheat oven to 400 degrees F.
Pat salmon dry with paper towels. Rub each fillet evenly with P.S. Flavor!™ Chili Lime (about 1⁄2 tablespoon each – or until completely covered). Heat an ovenproof nonstick pan to very high heat, add 2 tsp. olive oil and add salmon to pan. Sear flesh side down for about 30 seconds, flip, and then place in oven until done to liking.
Spoon Creamy Porcini Pepper Polenta onto plate and top with salmon. Place Pan Seared Asparagus to the side and sprinkle with shredded Parmesan cheese. Top the salmon with Cherry Tomato Salsa.
Porcini Pepper Polenta
2 teaspoons extra virgin olive oil
2 shallots, minced
2 cloves fresh garlic, minced
3 ears of grilled or roasted
2 teaspoons P.S. Flavor!™ Porcini Pepper
32 ounces 1% milk
1 chipotle pepper, minced, from can of Chipotle Peppers in Adobo Sauce
1 teaspoon adobo sauce, from can of Chipotle Peppers in Adobo Sauce
8 ounces roasted red peppers, diced
8 ounces coarse polenta
4 ounces goat cheese, crumbled
4 ounces Parmesan cheese, shredded
In a large heavy bottomed pot, heat the oil; add the minced shallots and sauté until translucent.
Add the garlic, corn and Porcini Pepper blend; cook for 30 seconds. Add the milk, peppers, and adobo sauce. Cook until just simmering, do not boil.
Stir in the polenta and continue to stir with cooking spatula until mixture pulls away from the side of the pot, about 20-25 minutes.
Stir in cheeses. Serve immediately.
Pan Seared Asparagus
1 pound pencil thin asparagus spears
1 tablespoon extra virgin olive oil
1 teaspoon P.S. Flavor!™ Adobo Kitchen
2 tablespoons shredded Parmesan, for garnish
Rinse asparagus stalks and snap off the woody ends. (If spears are thick, blanch in boiling salted water for 30 seconds; cool in ice bath).
Heat large nonstick sauté pan. Add olive oil, and then asparagus; quickly sauté. When asparagus begins to brown, add Adobo Kitchen, and continue to sauté for another minute.
Sprinkle with Parmesan for garnish.
Cherry Tomato Salsa
1 pint cherry or grape tomatoes, cut in half
Juice and zest of one lime
2 tablespoons chopped fresh cilantro
1⁄2 teaspoon P.S. Flavor!™ Porcini Pepper
2 tablespoons extra virgin olive oil
Mix together all ingredients.
FISH 4 six-ounce fillets salmon (about 1 1/2 lbs.)
PRODUCE 2 shallots 4 cloves fresh garlic 3 ears fresh corn Fresh cilantro 1 pound pencil thin asparagus 1 pint cherry or grape tomatoes 1 fresh lime
DAIRY 1 quart (32 ounces) 1% milk 4 ounces goat cheese 6 ounces good quality Parmesan cheese
MISCELLANEOUS 8 ounces roasted red peppers 8 ounces coarse polenta
CHECK YOUR PANTRY FOR Extra virgin olive oil Chipotle Peppers in Adobo Sauce
EQUIPMENT Paper towel Colander Measuring cups and spoons for prep Cutting board Chef’s Knife Zester/grater Citrus squeezer Tongs Wooden spoon or silicon spatula Fish turner (or slotted offset spatula) Pot holder Medium bowl Large bowl Large nonstick sauté pan Large heavy bottomed pot Oven proof nonstick or cast-iron pan Tasting spoons Serving plates
PRE-PREPPED INGREDIENTS 2 shallots (minced) 2 cloves fresh garlic (minced) 3 ears fresh corn (cut off cob; grilled or roasted, if desired) 2 tablespoons fresh cilantro (washed and minced) 1 pound pencil thin asparagus (washed with woody ends snapped off) 1 pint cherry or grape tomatoes (cut in half) 1 fresh lime (zested and juiced) 4 ounces goat cheese (crumbled) 8 ounces roasted red peppers (2 peppers or about a cup, diced) 6 ounces good quality parmesan cheese (shredded) 1 chipotle pepper (minced, from a can of Chipotle Peppers in Adobo Sauce)
INGREDIENTS TO HAVE READY 2 tablespoons P.S. Flavor!™ Chili Lime 2 ½ teaspoons P.S. Flavor!™ Porcini Pepper 1 teaspoon P.S. Flavor!™ Adobo Kitchen About 1/3 cup extra virgin olive oil 1 quart (32 ounces) 1% milk 1 1/3 cups coarse polenta 1 teaspoon adobo sauce, from can of Chipotle Peppers in Adobo Sauce 4 six-ounce fillets of salmon (about 1 ½ pounds) Your favorite Pinot Noir or Dry Riesling (optional, but suggested) We’ll be having an Oregon Pinot Noir PRE-CLASS ACTION Heat often to 400 degrees F
Watch this meal come to life here: