Brownies & Salmon

CHILDREN’S RECIPE: Red Kidney Bean Brownies

1 C Red Kidney Beans
1 C Sugar
½ C Brown Sugar
¾ C AP Flour
½ C Cocoa Powder
1 t salt
½ C cooking oil
4 eggs

Method of Preparation:
In a food processor, puree the beans with sugar to make a smooth paste. In a mixing bowl, add all of the ingredients and mix on low until just combined. Grease a 13x9-baking dish and bake at 350 for 20-30 minutes, or until a toothpick comes out clean.

FAMILY RECIPE: Pan Roasted Salmon over Red Bean Salad and Yuzu Dressing

2 6oz pieces of skin on salmon
1 C. Dried Red Kidney Beans
1 C. Sweet potato
½ Red Onion, fine dice
½ C. diced sweet peppers
1 T. Parsley, Chiffonade
1 T. Cilantro, chiffonade
To Taste Cumin, smoked paprika, salt and pepper
2T Yuzu juice (or any other citrus juice available)
2T rice vinegar
1/3 C EVOO
1 t. honey
Season with salt and pepper

Method of Preparation:
Score the skin of the salmon and season with cumin, paprika, salt and pepper. In a medium high heat pan, place the salmon skin side down and hold for 10 seconds so the skin does not shrink. Place salmon directly in a 400-degree oven for 6-7 Minutes. Remove from pan and flip skin side up to rest.

Soak the beans overnight and drain the day of cooking. Boil in salted water for approximately 30-45 minutes or until desired doneness is reached. While beans cook, dice sweet potato and toss with the same seasoning as the salmon and toss with a small amount of oil. Roast in a 400-degree oven for 30 minutes. Dice the onion, peppers and reserve in a bowl. Roll the parsley and cilantro into small cigar like tubes and slice through them very thinly to make a chiffonade cut. Add herbs to onions and peppers. Drain beans and remove potatoes from oven. Add to the onion mix and toss with a small amount of olive oil to coat. Season with salt and pepper.

In a small bowl, combine yuzu, vinegar and honey. Whisk until combined and then slowly add the oil to emulsify, beginning with just a few drops at a time. Season with salt and pepper.