When Artist’s Cook, my foodie blog, which is usually about organics and GMO and the like:
Living in Oregon with the Alaska-Oregon fishing connection means that in early summer we can buy whole salmon at amazing prices, and the butcher will cut. This year the coho was so wonderful I went back and got a second, so will will have wild salmon for the next three months. I like this with filets, but you could do it with steaks. If so, I would not put the steak on top of the corn-bean mixture, but to the side, due to bones. It takes about 45 minutes to cook, unless you have to blacken the peppers.
This is a two step process. If you don’t have the Blackened Sugar Chili Pepper Pesto, use two blackened chili peppers finely chopped, your choice. If you can’t handle hot, use a poblano or other milder chili. Take the time to blacken the outside skin, and leave the skin on —…
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