Grilled Salmon Fajitas With Black Beans And Spicy Swiss Chard Recipes

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MY SISTER RIA'S FAVORITE FAJITAS, WITH BLACK BEANS AND RICE

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 22



My Sister Ria's Favorite Fajitas, with Black Beans and Rice image

Steps:

  • Combine marinade ingredients in a shallow dish. Turn flank steak in marinade and let stand 15 minutes. The meat can be placed in marinade in the morning and allowed to marinate until suppertime if you enjoy very strong, spicy flavors. The short marinade will result in a milder tasting meat which is more palatable to many not-too-hot taste buds.
  • Follow directions on packaged rice and get it simmering, it will take 18 to 20 minutes.
  • Heat a grill pan to high heat and sear the flank steak 4 minutes on each side. Reduce heat and cook meat 6 to 8 minutes longer, turning occasionally.
  • Heat a medium nonstick skillet over high heat. Blister tortillas 30 seconds on each side and stack them on a plate. Loosely wrap tortillas with foil and place them on the dinner table. Add oil to hot pan and sear sliced peppers and onions for fajitas. Season peppers and onions with salt and pepper. Char edges and stir-fry the peppers and onions until just tender, 2 or 3 minutes. Transfer to a platter and cover with loose foil to keep hot. Add another tablespoon oil, garlic, jalapeno and chopped onion; saute for 2 minutes. Add black beans and spices to the pan and heat through for another 1 to 2 minutes. Transfer beans to a serving dish. Top beans with cilantro and scallions.
  • Remove meat from grill pan and let it rest 5 minutes for juices to distribute. Transfer peppers and onions to grill to get the sizzle effect going. Slice meat very thin on an angle against the grain. Pile meat on top of cooked peppers and onions and take the hot grill to the table, letting rest on trivets or a cool wire rack. Stack meat and veggies in warm tortillas and enjoy with a side of spicy black beans.

2/3 cup Mexican beer
1/2 cup chopped chipotle in adobo sauce, found on international foods aisle, smoky chipotle prepared salsa may be substituted
1 lime, juiced
Several sprigs fresh thyme, chopped, about 2 tablespoons
1 1/2 tablespoons (1/2 palmful) chili powder
A generous drizzle vegetable, corn, or olive oil
Flank steak
8 (8-inch) flour tortillas
1 tablespoon vegetable, corn or olive oil
1 large red bell pepper, seeded and cut into strips
1 poblano pepper (if you market does not carry them, substitute 1 Cubanelle long Italian pepper)
1 medium yellow-skinned Spanish onion, cut into thin strips
Salt and pepper
1 package Spanish style rice, any brand, prepared to directions on the package
1 tablespoon (1 turn around the pan) vegetable, olive, or corn oil
3 cloves garlic, chopped
1 jalapeno, seeded and finely chopped
1 small white onion
1 large can black beans, drained and rinsed
1 teaspoon ground cumin
Salt and pepper
Chopped cilantro and sliced scallions, for garnish, optional

TACOS WITH BLACK BEANS AND CHARD

If you are looking to feed a crowd, one way to meet the challenge is to pick up a supply of corn tortillas and make a big pot of beans and some other dishes that are at home in a taco. Buy some salsa, or make your own, and your house will be taco party central. You can make fillings in advance and arrange in bowls or on platters. Then all it takes is warming tortillas in a microwave, oven or steamer, and guests can assemble their own tacos. These beans are great in tacos, but can also be eaten on their own.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course

Time 2h

Yield 6 to 8 servings.

Number Of Ingredients 9



Tacos With Black Beans and Chard image

Steps:

  • Place the beans and their soaking water in a heavy soup pot or Dutch oven and bring to a boil. Skim away foam and add the onion and half the garlic. Reduce the heat, cover and simmer 1 hour. Add the remaining garlic, salt to taste and half the cilantro, cover and simmer for 45 minutes.
  • Add the Swiss chard, cover and simmer 10 minutes. The chard should be tender but still have some bright color. Stir in the remaining cilantro, taste and adjust salt.
  • Warm the tortillas. Top with a generous spoonful of beans with chard, a spoonful of crumbled queso fresco, and salsa if desired.

1 pound black beans, soaked for 4 to 6 hours or overnight in 2 quarts water
1 onion, chopped
4 garlic cloves, minced
Salt to taste
1 bunch cilantro, roughly chopped
1/2 pound Swiss chard, stemmed, washed and roughly chopped
12 to 16 corn tortillas
Fresh or bottled salsa
2 to 3 ounces queso fresco, crumbled

SMOKY AND SPICY ROASTED SALMON

Inspired by the smoke, spice and sweetness that characterize classic dry barbecue rubs, this super easy salmon recipe skips the grill, making for easy cleanup and a dinner that's doable any night of the week. While a fragrant rub like this one might overpower a milder fish, salmon stands up to strong flavors beautifully. This dish works well with summer picnic sides like coleslaw and potato salad, but it is equally good with roasted potatoes and a simple green salad. The rub is only mildly spicy as written, so add a pinch of cayenne if you'd like a little more kick.

Provided by Lidey Heuck

Categories     dinner, weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9



Smoky and Spicy Roasted Salmon image

Steps:

  • Heat the oven to 450 degrees. Pat the salmon fillets dry with a paper towel and place them in an ovenproof baking dish large enough to hold them without crowding.
  • In a small bowl, combine the brown sugar, salt, mustard powder, paprika, chili powder, pepper and garlic powder; mix well with a fork.
  • Sprinkle the spice rub over the fillets, then turn them, pressing gently, to coat all sides with the rub. Brush the fillets all over with the olive oil.
  • Roast the salmon for 12 to 14 minutes, depending on the thickness of the fillets, until it flakes easily and is just cooked in the center. Let the salmon rest for 5 minutes, then sprinkle lightly with salt and serve.

4 (6-ounce) skinless salmon fillets
1 1/2 tablespoons dark or light brown sugar
1 teaspoon kosher salt, plus more for serving
1 teaspoon dry mustard powder
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 to 3 tablespoons olive oil

BLACKENED SALMON FAJITAS

In need of a quick fix? Go Tex-Mex with these fish fajitas that'll feed four in less than 15 minutes!

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 13m

Number Of Ingredients 5



Blackened salmon fajitas image

Steps:

  • Coat the salmon in 1 tbsp oil and the fajita spice mix. Add 1 tbsp oil to a frying pan and fry for 8 mins until blackened.
  • Mash the avocados with a fork, season and squeeze over the juice of 1 lime. Serve the salmon in large flakes with the tortillas, avocado, salsa and the other lime, cut into wedges.

Nutrition Facts : Calories 759 calories, Fat 45 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 39 grams protein, Sodium 2 milligram of sodium

4 salmon fillets
sunflower oil , or any oil suitable for frying
1 fajita kit
2 avocados
2 limes

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