There’s just something so memorable about a good piece of salmon. It’s on almost every restaurant menu, and it’s at least been attempted by every mediocre home cook. Heck, it’s the only type of seafood that my kid will even consider eating, but ONLY if it’s cooked to perfection. That’s where I thank my lucky stars for the unmistakable sear of The Beefer! Salmon needs to be cooked at a high temperature to get that crispy, browned edge on the outside, and that soft, juicy texture in the center. If it’s cooked at too low a temperature, you’ll have a soggy, watery floundering fish, that looks really unappetizing and completely lacks flavor. That’s not going to be a problem today!
- 1 lb. salmon fillet
- 1/2 cup olive oil
- juice and zest of 1 lime
- 1/2 tsp. salt
- 1/2 tsp. cracked black pepper
- 1 tsp. cumin powder
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 2-3 large chipotle peppers in adobo sauce
- 1 cup of frozen corn
- 4 chopped mini peppers
- 1/2 cup black beans
- Juice of 1/2 Lime
- 1/4 tsp. Each salt and pepper
- 6-8 cherry tomatoes, quartered
- 1/4 avocado, diced
- 1 tbsp. chopped cilantro (optional)
The Beefer is PERFECT for a hearty fish like salmon. Its high temperature and multi-level cooking options allow even the most novice chef to sear salmon to absolute perfection! And the marinade we’re using today?! It’s also a high-heat heartthrob!
In the Southwest, it’s hard to escape the amazing flavor of the Chipotle pepper. It’s deep, smoky, and when it’s kept in Adobo sauce, it adds depth, color and essence to any meat. I lightened up that bold flavor with some acidity from a lime and just a few more Southwest spices. You don’t have to let the salmon soak for long in this marinade, but if you can…the longer it soaks, the better it will taste!
I kept the side dish simple but complementary here with just a few southwest style vegetables. After they were charred in the Beefer, I added some avocado, tomato and cilantro, for a cool, smooth and citrusy finish:
Both of these dishes cook up really quickly and beautifully in the Beefer infrared grill.
If you do the prep work at lunch time and let the salmon marinate for a few hours, I can guarantee you’ll have an incredible dinner for two that’s ready in less than 30 minutes. Enjoy!
For the Salmon
- In a large, sealable, plastic bag combine all the marinade ingredients with the salmon. Seal the bag and massage lightly to combine the ingredients and coat the salmon (if you squeeze or work the salmon too much, you can damage the fish, so be gentle!). Refrigerate until ready to grill (at least 15 minutes, but the longer the better).
- Heat the Beefer to high heat.
- Place the salmon in a Beefer Gastro Tray and place the tray halfway down inside the Beefer.Cook for about 4 minutes on each side, until the outside is charred and the internal temperature reaches 145 degrees. If you’re using a piece of salmon with the skin on, start with the skin side up first. Remove from the heat and allow it to rest while the vegetables are charring.
For the Relish
- In a large mixing bowl combine all the relish ingredients.Stir to combine and place on a separate Beefer Gastro Tray.
- Place the tray in the bottom of the Beefer and allow the veggies to char for about 3 minutes, until the corn is partially blackened.Remove from the heat and allow it to cool for 2-3 minutes.
To Serve, place the salmon onto a large serving dish. Surround the salmon with the charred relish. Garnish with quartered cherry tomatoes, diced avocado and chopped cilantro. Serve immediately.