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1 pound pickled salmon:

2 tablespoons Chesapeake Bay Seasoning

1 tablespoon kosher salt

1/2 cup apple cider vinegar

2 cups water, or to cover


1/3 cup Italian parsley leaves

3 shallots, peeled and chopped

1-1/2 cups breadcrumbs, divided

2 large eggs

3 tablespoons mayonnaise

2 tablespoon Dijon mustard

2 teaspoons lemon juice

3 long dashes tabasco sauce

salt and freshly ground black peppercorns

corn or canola oil to thinly glaze the skillet

Black Bean Chili:

1 cup dried black beans, picked-over and soaked overnigh

1 sliced thick-cut bacon, cut into thin strips

½ white onion, diced

½ cup each green and red bell peppers, diced

1 canned chipotle pepper, diced with ½ tablespoon sauce

1 cup canned plum tomatoes, squeezed with juices

Salt and freshly ground black pepper

½ cup cilantro leaves, minced



Pickled salmon:

Combine the fish boil seasonings, salt, vinegar and water in a skillet large enough to accommodate the salmon in a single layer.


Remove the salmon skin with a filleting knife and lay the salmon filet or steaks in the liquid.  Add more water so the fish is just covered.  Bring mixture to a simmer, and cook at a bare simmer for 5-10 minutes according to the thickness of the fish.  Let the salmon cool in the broth.



Combine parsley and shallot pieces in the workbowl of a food processor pulse to chop.  Add 3/4 cup breadcrumbs, eggs, mayonnaise, mustard, lemon juice and Tabasco.  Pulse again to blend.  Break the salmon into the bowl and pulse briefly to just mix.  Season to taste with salt and pepper.  Chill the cake mixture for at least 30 minutes or overnight.


Heat oil in a heavy skillet.  Spread remaining 3/4 cup breadcrumbs in a pie plate.  Shape the salmon mixture into twelve cakes.  Coat each in crumbs and set aside.

Saute the cakes on the hot skillet 1-2 minutes per side until they are lightly browned.  Remove to a warm plate and hold in a 250 degree oven while cooking the remaining cakes.


Black Bean Chili;


Drain the soaking beans.  Cover them with 3 times their volume in water in a saucepan and bring to a boil.  Cook actively for 10 minutes.  Take off the heat and drain.  Add fresh cool water to cover by 2 inches, return to the simmer and cook slowly until the beans are just tender, 30-45 minutes.  Drain again and reserve.


Saute the bacon pieces until they render their fat and begin to brown.  Stir in the onion and pepper pieces and cook slowly until wilted.  Add the chipotle pieces, juices, the tomatoes and their juices. Bring mixture to a simmer.  Fold in the black beans and add water to just cover the ingredients.  Return to the simmer and cook slowly for 15 minutes.  Season to taste and serve hot or warm.  Fold in the cilantro just before serving.



Spread a layer of chili over the bottom of a shallow soup bowl.  Place two salmon cakes on top.   Serve with a garnish of fresh cilantro.



Advance Planning:

Salmon Cakes can be assembled and refrigerated a day or two in advance.  Chili, also, can be finished ahead and reheated.