Salmon Black Bean Dip

I’ve made this salmon dip periodically for a few years. The original recipe came from one of Jane Brody’s books. Some minor adjustments were made and here’s what we generally use.

Salmon Black Bean Dip


  • 2 – 6 oz. packages of salmon (I use Chicken of the Sea wild caught salmon)

    black bean salmon dip

    Salmon Black Bean Dip

  • 2 Tbsp. minced celery (I used 1 stalk and it probably gave closer to 3 Tbsp)
  • 2 Tbsp. minced red onion
  • 2 cloves garlic, minced
  • 2 tsp. cumin powder
  • 1/2 tsp. crushed red pepper flakes
  • 1/2 tsp. cayenne pepper
  • 1/3 cup fresh lime juice
  • 1/2 – 1 tsp. lime zest
  • 3 Tbsp. Olive oil
  • 2 – 15 oz cans black beans, drained and rinsed
  • 1/2 cup fresh chopped cilantro or parsley


  1. Put salmon in large bowl and use a fork to flake.
  2. Add remaining ingredients and mix thoroughly.
  3. Put in refrigerator for 1-2 hours to meld flavors.
  4. Serve with tortilla chips (a mix of blue and regular is eye appealing), pita chips, or crackers.

This is a nice dip to bring to a party as an hors d’oeuvre. We will also eat it as a light supper.


Seafood Corn Chowder

Winter’s almost over and spring “should” be just around the corner. The soups may be put aside for awhile, but want to publish one more that we’ve eaten several times this past winter. I got the original recipe from my “Clean Eating” magazine, and as usual, made a few changes. Here’s our rendition…

Seafood Corn Chowder


  • 1 Tbsp. Olive Oil
  • 1 large onion, chopped
  • 3-4 cloves garlic, minced
  • 1 cup carrots, thinly sliced
  • 1 cup celery, chopped
  • 1-2 jalapeno peppers, minced (amount depends on heat desired)
  • 2 tsp. smoked Spanish paprika (This IS different from the typical Sweet Hungarian Paprika)
  • 1 tsp. dried thyme
  • 4 medium sized potatoes, diced
  • 3 cups frozen corn kernels
  • 1 cup milk (1% or 2%)


  1. Heat oil in soup pot. Add onion, garlic, carrots, celery; season with salt & pepper.  Cook until soft (8-10 minutes)
  2. Add jalapeno, paprika & thyme & cook an additional minute, stirring constantly.
  3. Add broth, bring to boil. Add potatoes, reduce heat to simmer until potatoes are just tender (8-10 minutes)
  4. Add corn & milk. Simmer 3-5 more minutes. Remove from heat.
  5. Pour 3-4 cups of soup mixture into a small bowl. Using an immersion blender, puree until smooth. Pour back into soup mixture. This thickens the soup without using a flour mixture and still leave the texture of the veggies.
  6. Add scallops, shrimp, & scallions/parsley. Cook until fish is done (or warmed if using frozen fish).
  7. Ladle into bowls and sprinkle with additional parsley or scallions for a finishing touch.

The interesting thing about this soup is the use of the smoked paprika to give it a smokey taste. If you wish, you could add or replace this with a few slices of cooked, crumbled bacon. The choice is yours 🙂

Green Tea Poached Salmon

Well, decided to try a blog with Word Press and see how it went for me. So far I like some of the options here better than Blogspot.

It’s Easter weekend and getting together with family for food, conversation, and fun. Since we are not hosting the event, it means I can lie low and relax. With nothing major in my kitchen tomorrow (except my dish to bring), decided to try a new salmon recipe I found in my latest issue of Clean Eating — Green Tea Poached Salmon. It was absolutely awesome. Tried to find an online version of the recipe to link, but can’t locate one. It’s from Claire Robinson who hosts “5 Ingredient Fix,” but didn’t see this recipe in her list.

Anyway, the recipe has salmon poached in a liquid of green tea, ginger, honey, and lime. Also a bit of salt and peppercorns for some additional seasoning. It went over great at the supper table with not a bit left over. Served it with roasted asparagus.

This recipe is so good, I didn’t even have the desire to change one thing on it!!

UPDATE: Decided to put this recipe down since I “lost” the magazine for awhile and was frantic when I couldn’t find this recipe… so here it is:

Green Tea Poached Salmon

2 limes, halved
4 Tbsp honey
1 4-inch piece of fresh ginger, peeled and chopped (don’t skimp on this!)
4 Tbsp loose-leaf green tea, put in an infuser or cheesecloth or use 6 green tea bags (this last is definitely easier)
4 6-oz salmon fillets, skin and bones removed (I just bought a couple lbs of salmon and cut it up in serving pieces – wild-caught if possible)
1 tsp sea salt
1 tsp whole black peppercorns

1.  Put 6-7 cups water in a straight sided skillet or pot with lid.
2.  Add 3 lime halves after squeezing the juice into the water.
3.  Add 3 Tpsp honey, ginger, salt and peppercorns.
4.  Bring liquid to boil, reduce to simmer, cover & cook 10 minutes to infuse water with flavor. Remove 1/2 cup of the liquid and set aside.
5.  Remove skillter from heat and add tea, allowing to brew for about 5 minutes. (Taste the broth/liquid at this point — it is truly a delightful flavor experience!)
6.  Put skillet back on heat and slide salmon into the liquid. Poach for 7-8 minutes or until salmon is cooked through.
7.  While tea is brewing in broth, put the 1/2 cup reserved liquid in a small pot along with 1 Tbsp honey, juice and zest of remaining lime half. Simmer until this is reducted by 1/2 and thickens slightly. This takaes about 10 minutes for me. Plan accordingly.
8. Remove salmon from cooking liquid and plate. Drizzle with the reduced sauce. Season with additional salt and pepper if desired.

Enjoy and maybe you’ll have enough for leftovers… I never do :-(.