Chipotle Salmon, Blueberry and Corn Salad

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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Serves 4.


1/3 cup coarsely chopped cilantro (coriander) leaves
1/4 cup olive oil
1/4 cup lime juice
2 garlic cloves
1 chipotle pepper, rehydrated in hot water till soft
1 tablespoon honey or agave
pinch of salt & pepper

12 oz (340g) salmon fillet (pin bones removed)
1/2 teaspoon garlic salt
2 corn cobs, shucked & brushed with oil
2 cups chopped romaine (cos) lettuce
1 cup thinly sliced green onions
1 cup blueberries
1 cup toasted pumpkin (pepita) seeds
1 cup shredded red cabbage
1 avocado, peeled & chopped


To make the dressing: Place all ingredients in a blender; blend until smooth.
To make the salad: Preheat a barbie to medium-high heat. Brush adobo sauce all over salmon. Sprinkle with. Cook on greased grill for about 4 minutes per side depending on thickness of salmon. Do not over cook.

Cook corn on same grill, about 10 minutes, turning occasionally, until grill marks appear; let stand until cool enough to handle. Turn corn on a cut end & using a sharp knife, shear kernels from cob.

Arrange lettuce, corn, salmon, onions, blueberries, seeds, cabbage & avocado on platter or in dish. Serve with dressing.

Slightly adapted from a recipe by The Fresh Aussie;