I made Salmon Chili. Why not, right?
My salmon chili has beans it it too. Why not, right? When it comes to making a pot of chili, the possibilities seem wide open. At least they do to me. However, I realize there are certain places in Texas where chili is defined simply as chunks of beef simmered with dried chilies and nothing else. I usually break that rule.
My salmon chili is yet another example of me breaking the chili rules. But don’t worry, I’ve been breaking the chili rules for years. So it’s only natural that I’ve learned a few chili rules of my own. First and last rule: There are dozens of acceptable chili incarnations. Salmon chili has just become one of them. You see I’ve made chili with beef, chicken, turkey, pork and even lamb. Hold your ears in Texas, but I’ve even made vegetarian chili. Still, this is the first salmon chili I ever made. I don’t know why I waited so long.
I wasn’t avoiding making chili with seafood. In fact I’ve made cioppino more than once that came dangerously close to being labeled chili (I tend to have a heavy hand when it comes to spice). But I never set off to make salmon chili, until now.
Salmon Chili
You see I was recently rooting through the freezer and I came across a filet of a whole King salmon. It was sent to me by the nice folks at Alaska Seafood. It was so special I just couldn’t decide what to do with it. Well I finally decided that it couldn’t just sit in the freezer any longer. So I chopped off a pound and wondered what to make. I opened my pantry and the first thing I saw was a can of white beans. White beans are one of those chili rules I don’t mind breaking. So before you can say sautéed onions– I was making salmon chili.
Once I decided I was making chili (with no rules) I added a poblano chili for its fresh bite, and of course jalapeño for a sharper sting. You could leave those out I guess. (There are no rules for this salmon chili). I may have started with something as unexpected as salmon, but it was shaping up to be a fairly traditional chili. That is if you don’t count the beans. In Texas they don’t like beans. Evidently it’s a rule. GREG
Red or black beans also work well in this recipe.
Ingredients
- 2 tablespoon olive oil
- 1 onion (peeled and diced)
- 2 stalks celery (diced)
- 1 red bell pepper (cored, seeded and diced)
- 1 poblano pepper (cored, seeded and diced)
- ½ teaspoon kosher salt (plus more as needed for seasoning)
- 2 clove garlic (peeled and minced)
- 1 jalapeño (seeded and finely chopped)
- 1 (28 oz) can diced tomatoes (with juice)
- 2 (15 oz) cans whole white beans
- 1 tablespoon red Tabasco
- 2 tablespoon tomato paste
- 3 cup vegetable broth
- 2 teaspoon minced fresh oregano
- 2 teaspoon chili powder (or more to taste)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 pound Alsakan salmon (skinned and cut into 1‑inch chunks)
- 2 tablespoon minced fresh cilantro
- Lime wedges (for serving)
Directions
Heat the olive oil in the large Dutch oven over medium-low heat. Stir in the onions, celery, red bell pepper and poblano pepper until coated; season with ½ teaspoon salt. Cover the pan and let the onions cook slowly, stirring frequently until the vegetables are well-softened and the onions are lightly golden, 12 to 15 minutes. Feel free to add a tablespoon of water part way through cooking if the pan looks too dry. Onions vary greatly in water content. When the vegetables are done, stir in the garlic and jalapeño; cook another 1 minute.
Turn the heat up to medium and add the tomatoes and their liquid; bring to a simmer. Drain and rinse the beans, then add to them pot along with the Tabasco, tomato paste, vegetable broth, oregano, chili powder, coriander and cumin. Bring back to a simmer, then lower the heat to medium-low and cook, stirring occasionally until the flavors come together, about 20 minutes. Taste for seasoning and adjust as needed. The chili may be made ahead to this point up to 24 hours in advance. Cool completely, then cover and refrigerate. In which case bring back to a low simmer before continuing.
Add the salmon and simmer until just cooked through, about 4 minutes. Stir carefully to cook and incorporate the salmon without breaking it up too much. Garnish with cilantro. Serve warm in individual bowls with lime wedges on the side.
Was the salmon added, uncooked? 4 min and cooked? Dies this mean don’t use a crock pot and let simmer for perhaps hours to blend ingredients? Thank You.
Just move to Alaska 1 year ago. I went dip-netting in the Copper river, snagging in Seward and fishing the Russian and Kenia river (let’s just say I got excited and went fishing crazy). Now I have lots of Red salmon and king salmon fillet. I was looking for new recipes to try. Have to clean out the freezer for next fishing season. Came across your recipe. Will definitely try this recipe. I am thing of making two small batches. One with smoke salmon and the other with non-smoke, see which one taste the best.
Delicious. Brought it to work and everyone really loved it. They were thrown off by the idea of salmon at first, but on tasting this recipe it changed their minds. It has the traditional chili flavors but still a lightness and freshness with the lime, cilantro and salmon.
Yay! GREG
That was absolutely delicious!!! And your writing that preceded the recipe gave me the freedom to experiment with the chilis I had, including Ancho Chile Powder, and I used Pacific salmon burger meat. It was more like a salmon chowder, with black beans, corn and 8 oz cream cheese, chili peppers, mild chilis, and my family loved it!
Yay! GREG
I’ve made this recipe twice for guests and it’s fantastic! Used the recipe as stated. It’s a great cold weather dinner — I served with tortillas.
Thank you for publishing it.
I made this for my Church fellowship hour and it was a Hit. I have also made award winning Chili.…You can do anything, with chili. Its open to all kinds spices. Love it! Thanks
Manny Lopez Hershey Pa.…..
Does it taste fishy tho?? I’m not big on seafood but if i can mask the fishy flavor i might be able to handle it
You have to like salmon. GREG
Ive been making a similar chili for years. I like to add cream cheese to it and it gives it a chowder taste.
This is so gorgeous! I don’t even eat salmon but I am for sure pinning this to my soup and chili board! It’s beautiful and I bet has so many rich flavors! It’s funny you should mention salmon in the freezer. I just moved and had to clean out some that was in mine 2 weeks ago! Should have made this for my family!
Impressive, sir!
I’m definitely intrigued here 😉 AND I have a slab of salmon in my freezer at the moment right now.
Whoa, that looks good. I say ‘why not’ to salmon chili, too!
Hey, I’m from Texas and I approve! I like the look of this way better! (although I bet those other Texans would tell you to use canned salmon).
I love this idea! The thought has actually crossed my mind before, but I’ve never gotten around to it. And I agree an awful lot of cioppino is getting pretty close to chili in terms of heat & flavor. This is really creative and fun — thanks so much.
Just stay out of Texas!
Wow, that looks absolutely inspirational!
Well, I’ll be danged. Never, ever, ever thought of using salmon in chili. You know how sometimes you can just read a recipe and know what it will taste like? Yeah, this is one of those. Yum!
I say stretch the envelope. Especially not to waste good food.
You’re speaking my language! Damn this looks good!
The answer is: No reason!
In general I think there should be no rules when it comes to food! It’s an art, and there are definitely no rules when it comes to art!
Sooo, if there are no rules to salmon chili, it’ll be okay if I make it without salmon? I do love a good chili recipe but I’m vegetarian. And I love the sound of all the peppers and white beans…I guess I’ll just hide my version from the Texan chili patrol:)
“Why not” are my two favorite food words! Beautiful dish.
Oh ye, why not right. Looks delicious. Never had fish in chili, looks so good.
Why not indeed?! I’m going to try it!