Jul 14 2026
Restaurants›Shell & Bones Oyster Bar & Grill›All Nations Salmon Recipe

All Nations Salmon Recipe

Inspired by Shell & Bones Oyster Bar & Grill
Time1h
Serves4

Wild pacific salmon, Chimayo glaze, jalapeño black bean broth, spinach, pozole, caramelized onions, blistered tomatoes

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Prepare the Ingredients

    Begin by rinsing the wild Pacific salmon under cold water and patting it dry with paper towels. Season both sides with salt and black pepper. Set aside.

  2. 2

    Prepare the Jalapeño

    Dice the jalapeño, removing the seeds if you prefer less heat. Set aside.

  3. 3

    Prepare the Onions

    Slice the onions thinly. Set aside.

  4. 4

    Prepare the Tomatoes

    Wash the cherry tomatoes and set them aside for blistering.

Cooking

  1. 5

    Caramelize the Onions

    In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook for about 15-20 minutes, stirring occasionally, until the onions are golden brown and caramelized. Remove from the skillet and set aside.

  2. 6

    Blister the Tomatoes

    In the same skillet, add the remaining tablespoon of olive oil. Increase the heat to medium-high and add the cherry tomatoes. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes are blistered. Remove from the skillet and set aside.

  3. 7

    Cook the Jalapeño Black Bean Broth

    In the skillet, add the diced jalapeño and black beans. Pour in 2 cups of water and bring to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld. Add the pozole and spinach, stirring until the spinach wilts.

  4. 8

    Cook the Salmon

    In a separate grill pan or skillet, heat a small amount of olive oil over medium heat. Add the salmon pieces and brush them generously with Chimayo glaze. Cook for about 4-5 minutes on each side or until the salmon is cooked through and flakes easily with a fork.

Assembly

  1. 9

    Plate the Dish

    In shallow bowls, ladle the jalapeño black bean broth with spinach and pozole. Top with a piece of glazed salmon, caramelized onions, and blistered tomatoes. Serve immediately.

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