Latino Salmon, Corn and Black Bean Chili

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“found on the Alaska Seafood website. Untried. I changed slightly, using lower fat ingredients.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Loosely chunk salmon.
  2. Heat olive oil in a 4 quart saucepan over medium heat. Add onion and cook until soft, about 4 minutes. Add garlic and jalapeno. Cook an additional 2-3 minutes.
  3. Add the diced green chiles, corn, beans, tomatoes and chicken broth. Simmer.
  4. In a small bowl combine corn meal, cumin, chili powder, coriander, salt and pepper. Mix well. Add to chili mixture. simmer for 10 minutes.
  5. Slice the lime in half crosswise. cut one half into 4 wedges and reserve for garnish. Squeeze remaining half into the chili.
  6. Add salmon and half of the chopped cilantro to chili. Stir chili gently to combine. Cook until heated through.
  7. Serve chili with remaining cilantro, lime and sour cream.

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