Steps in Preparation

05:18 – Preparing Masa
13:55 – Assembling Tamales
25:10 – Preparing Orange Coriander Marinade
33:25 – Preparing of Poblano Lime Jam
48:20 – Preparing Slaw
01:03:39 – Plating of Meal

JUMP TO RECIPESRecipe PDF

Grilled Salmon with Poblano Lime Jam and Corn and Green Onion Tamales with Chef Mica Chavez

Welcome to your Online Cooking Class. Enter the Password from your Confirmation Email above to begin your class.
Santa Fe's unique cuisine melds the region’s rich cultural traditions with new ideas to create a contemporary style of Southwestern fare. You can experience this unique cuisine in depth, including the techniques of master chefs, the lore of the region and fabulous food. Items to be prepared are grilled salmon fillet with poblano-lime jam and fresh corn and green onion tamale.

Coriander Seed, Merula Olive Oil, masa harina for tamales, 14 cornhusks, Lime Squeezer, Microplane Zester, SFSC grill, La Chamba Casserole,
Grilled Salmon: 4, 6 ounce salmon fillets, Juice and zest of one orange, 2 cloves garlic, chopped, 2 green onions, sliced, Salt and black pepper, to taste
Poblano Lime Jam: 2 poblano chiles, roasted, peeled and diced, 6 limes, peeled, 2, Tablespoons vegetable oil, 1 small yellow onion, slivered, 2 cloves garlic, thinly sliced, 3 Tablespoons honey
Fresh Corn and Green Onion Tamales: 1 cup lard, 2 – 2 1/2 cups warm water, 1 teaspoon salt, 1 cup fresh corn kernels, 1 cup thinly sliced green onions
Cabbage Slaw with Cilantro and Serrano Chile: 1 medium head of green cabbage, finely shredded, 1 medium red onion, slivered, 1 bunch cilantro, washed and shredded, 1 serrano chile, finely diced, Juice of 3 limes, Salt and pepper to taste

Orange-Coriander Grilled Salmon - Serves 4

  • 4 6-ounce salmon fillets
  • Juice and zest of one orange
  • 2 cloves garlic, chopped
  • 2 green onions, sliced
  • 1 Tablespoon coriander seed, toasted and ground
  • 3 Tablespoons olive oil
  • Salt and black pepper, to taste

  1. Combine the orange juice, zest, garlic, green onions, coriander seed, and olive oil in a small bowl. Place the fillets on a glass dish, rub salt and pepper on to taste, and pour marinade over all. Place fillets in the refrigerator for at least 20 minutes, up to 2 hours.
  2. Take fillets out of the refrigerator and gently scrape off the marinade, leaving a light coat of oil.
  3. Heat a grill or grill pan to very high and sear the fillets to desired doneness.

Poblano Lime Jam - Serves 8

  • 2 poblano chiles, roasted, peeled and diced
  • 6 limes, peeled
  • 2 Tablespoons vegetable oil
  • 1 small yellow onion, slivered
  • 2 cloves garlic, thinly sliced
  • 1 Tablespoon whole coriander seed, toasted and ground
  • 3 Tablespoons honey
  • Salt and pepper to taste

  1. Heat the oil in a saucepan, add the onions and sauté for one minute.
  2. Add the garlic, cook one minute more, then add the poblano chiles. Cut the peeled limes into 8 pieces and add to the pan. Reduce the heat to low.
  3. Add the honey and let cook gently until thickened to the consistency of jam.
  4. Season with salt and pepper, to taste.

Fresh Corn and Green Onion Tamales - Makes 12 tamales

  • 3 cups masa harina for tamales
  • 1 cup lard
  • 2 – 2 1/2 cups warm water
  • 1 teaspoon salt
  • 1 cup fresh corn kernels
  • 1 cup thinly sliced green onions
  • 14 cornhusks, soaked in water for 30 minutes

  1. Whip the lard in a mixer until fluffy.
  2. In a bowl, mix the masa and salt with enough water to form a ball.
  3. Tear off a small ball of masa and drop into a glass of water; if it sinks, whip the masa for another minute and try again. The masa ball should float, indicating enough air has been incorporated.
  4. Gently fold in the corn kernels and green onions.
  5. Take a softened corn husk, spread about 3 Tablespoons of the masa mixture into the center of the husk; wrap and secure with strips torn from the extra husks.
  6. Place tamales in a steamer and cover with a wet towel. Steam for 20 minutes for small tamales or 40 minutes for larger tamales.

Cabbage Slaw with Cilantro and Serrano Chile - Serves 6

  • 1 medium head of green cabbage, finely shredded
  • 1 medium red onion, slivered
  • 1 bunch cilantro, washed and shredded
  • 1 serrano chile, finely diced
  • Juice of 3 limes
  • 1 Tablespoon olive oil
  • Salt and pepper to taste

Combine all ingredients in a bowl, except the salt and pepper, and mix well. Add salt and pepper to taste and more lime if needed.