3ounceswonton skinscut into strips and fried until crisp
1cuppicked fresh cilantro leaves
Heat a large, heavy-bottomed stainless steel casserole dish over medium-high heat. Add the olive oil and onions. Stir with a wooden spoon and cook for 2 minutes. Add the garlic and cook for an additional minute. Add the bell peppers and half of the jalapeno peppers. Cook until the peppers begin softening (about 3 more minutes). Stir in the chili powder, cumin and remaining jalapeno peppers. Cook for 1 minute to toast the spices.
Add the beans, tomatoes and beer. Bring to a slow simmer and cook until the sauce consistency is thick but still juicy (about 45 minutes). Remove and cool off for the final presentation.
Using a food processor, pulse the vegetables with a handful of ice cubes until the cucumbers, onion, garlic, tomatoes, cilantro and peppers are a chunky, salsa consistency. Transfer them to a stainless steel bowl, set over ice and add the vinegar and lime juice. Season with salt and pepper. If you need to adjust the consistency of the salsa, add a little tomato juice, adding just enough to achieve the consistency you like. Keep very cold until ready to use.
Place the diced salmon in a glass or stainless steel pan. Mix the lime juice, olive oil, cilantro and salt together in a bowl and pour over the fish. Place in the refrigerator for 1 hour.
Place a spoonful of the bean chili mixture in a small bowl. Garnish with a pool of gazpacho around the sides. Top with some of the marinated salmon (drained of the juice), sour cream, crispy wontons and cilantro.
Enjoy with a grassy, crisp Sauvignon Blanc or a good amber beer.
True North Salmon Chilly Chili by Chef Rick Moonen https://shescookin.com/salmon-chilly-chili-by-chef-rick-moonen-and-what-you-missed-at-nbwff/