Ancho Chile-Honey Glazed Salmon (Mesa Grill)

Name: Ancho Chile-Honey Glazed Salmon (Mesa Grill)
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 1/3 cup honey; 1 tablespoon dried ancho chile powder; 1 tablespoon Dijon mustard; salt & pepper; 4 salmon fillets, 8 oz. each; 2 tablespoons canola oil; 1 1/2 cups dried black beans; 1 small red onion, peeled and coarsely chopped; 2 garlic cloves; 2 chipotle chiles in adobo, chopped; 1 teaspoon ground cumin; water; salt; 1/2 cup sour cream or 1/2 cup creme fraiche; 1 large roasted jalapeno, peeled, seeded and chopped (or 2 small); salt and pepper

Submitted by gailanng

"Bobby Flay strikes again with this amazing spicy sweet salmon recipe from his Mesa Grill restaurant. Prepare the roasted jalapeno crema and spicy black bean sauce first. The salmon cooks quick."

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photo by duonyte

Ready In:: 1hr 10mins
Ingredients:: 16
Serves:: 4

ingredients

Salmon
¹⁄₃ cup honey
1 tablespoon dried ancho chile powder
1 tablespoon Dijon mustard
salt & pepper
4 salmon fillets, 8 oz. each
2 tablespoons canola oil
Spicy Black Bean Sauce
1 ¹⁄₂ cups dried black beans
1 small red onion, peeled and coarsely chopped
2 garlic cloves
2 chipotle chiles in adobo, chopped
1 teaspoon ground cumin
water
salt
Roasted Jalapeno Crema
¹⁄₂ 1/2 cup sour cream or 1/2 cup creme fraiche
1 large roasted jalapeno, peeled, seeded and chopped (or 2 small)
salt and pepper

directions

Salmon: Whisk together honey, ancho chili powder and mustard in a small bowl and season with salt and pepper.
Preheat nonstick saute pan over high heat. Brush salmon with oil on both sides and season with salt and pepper.
Place salmon in the pan, skin-side down and cook until golden brown and a crust has formed, about 2 to 3 minutes. Brush the top of the salmon with some of the ancho glaze, flip over, and continue cooking about 2 minutes longer, until a crust has formed and the salmon is cooked to medium.
Remove salmon from the pan, glazed-side up and brush with some more of the ancho glaze. Spoon some of the Spicy Black Bean Sauce onto a plate, drizzle with some of the Roasted Jalapeno Crema and set the salmon in the center, glazed-side up.
Black Bean Sauce: Combine the beans, onion, garlic, chipotles and cumin in a medium saucepan; add cold water to cover by an inch. Bring to a boil, reduce heat and simmer until beans are tender. Add more water if the beans appear dry.
Using a slotted spoon, transfer mixture to a food processor. Add 1 cup of the cooking liquid and process until almost smooth; sauce should be a little chunky. Season with salt.
Roasted Jalapeno Crema: Place crema and jalapenos in a food processor and process until smooth. Season with salt and pepper. Refrigerate for 30 minutes before serving.

Questions & Replies

Is it possible to bake this in the oven instead of cooking it on the cooktop? If so, what temperature would you recommend and for how long?

karinrlee

Reviews

Review is just for the salmon and glaze, i did not make the sauces. I have not liked sweet glazes on salmon in the past, but this won me over. I used a single large filet, about 3/4 lb, and should have cut it in half. The glaze started to smoke a bit in the skillet, and I ended up finishing cooking this in the microwave, which worked very well. The combination of chile powder and honey was really good.

duonyte

RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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