Chili-Marinated Salmon

• 1 cup stemmed parsley
• 6 Serrano chilies, seeded and chopped
• 1 clove garlic, chopped
• 1/4 cup olive oil
• 4 6-ounce pieces of salmon fillet
• 1/2 teaspoon salt
• 1 red bell pepper, diced small
• 2 teaspoons olive oil
• 3 shallots, chopped
• 1 clove garlic, minced
• 1/2 Serrano chili, seeded and chopped
• 1 1/4 cups low-salt chicken broth
• 1/2 10-ounce package frozen corn, defrosted
• 1 1/4 cups cooked black beans
• 1 1/2 tablespoons arrowroot, dissolved in 1 tablespoon water
• 1/2 teaspoon salt
• 2 tablespoons plus 1 teaspoon olive oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 2 fresh tomatillos, husked, rinsed and coarsely chopped
• 1/2 cup cilantro leaves
• 1/2 large ripe avocado, peeled and pitted
• 1 teaspoon fresh lime juice
• Salt and freshly ground pepper to taste

1. To make the salmon, puree the parsley, chili, garlic and oil in a food processor.
2. Season the salmon with salt and rub with the puree.
3. Cover and refrigerate at least 2 hours.
4. To make the corn, heat oil in a saucepan over medium heat, add shallots, garlic and chili and saute until soft, about 3 minutes.
5. Add broth and corn, turn heat to high and cook 5 minutes, stirring occasionally.
6. Stir in beans and arrowroot and simmer 2 to 3 minutes until thickened.
7. Stir in salt and set aside.
8. To make the salsa, heat 2 teaspoons oil in a medium skillet, add onion and garlic and saute until soft, about 5 minutes.
9. Cool.
10. Place in a food processor with the tomatillos and puree.
11. Preheat oven to 350 degrees.
12. If desired, place the salmon in a hot smoker for 15 minutes.
13. Place the salmon, smoked or plain, on a baking sheet and roast until just cooked through, about 15 to 20 minutes.
14. Place 1 piece of salmon on each plate; spoon some corn mixture and some salsa beside each piece.
15. Garnish with red pepper and serve.

parsley, serrano chilies, clove garlic, olive oil, salmon fillet, salt, red bell pepper, olive oil, shallots, clove garlic, serrano chili, lowsalt, frozen corn, black beans, arrowroot, salt, olive oil, onion, clove garlic, fresh tomatillos, cilantro, avocado, lime juice, salt

Taken from cooking.nytimes.com/recipes/4488 (may not work)