Ancho Chile-Honey Glazed Salmon (Mesa Grill)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Salmon glaze ingredients1/3 cup honey1 Tbs ancho chili powder1 Tbs Dijon mustardSalt & pepper4 salmon fillets, 8 oz. each2 Tbs canola oilSpicy Black Bean Sauce1 1/2 cups dry black beans1 small red onion, peeled and coarsely chopped2 garlic cloves2 chipotles, in adobo, chopped1 teaspoon ground cuminwatersaltRoasted Jalapeno Crema1/2 cup crema (Mexican sour cream; can substitute with source cream or creme fraiche)1 large or 2 small roasted jalapenos, peeled, seeded, and choppedSalt and pepper
Salmon Directions:
Whisk together honey, ancho chili powder and mustard in a small bowl, and season with salt and pepper. Preheat nonstick sute pan over high heat. Brush salmon with oil on boths sides, and season with salt and pepper. Place salmon in the pan, skin-side down, and cok until golden brown and a crust has formed, about 2 to 3 minutes. Brush the top fo the salmon with some of the ancho glaze, flip over, and contiue 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 Directions:
Combine the beans, onion, garlic, chipotles, and cumin in a medium saucepan, and 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 Directions:
Place crema and jalapenos in a food processor, and process until smooth. Season with salt and pepper. Refrigerate for 30 minutes before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user AEOLIUS.
Whisk together honey, ancho chili powder and mustard in a small bowl, and season with salt and pepper. Preheat nonstick sute pan over high heat. Brush salmon with oil on boths sides, and season with salt and pepper. Place salmon in the pan, skin-side down, and cok until golden brown and a crust has formed, about 2 to 3 minutes. Brush the top fo the salmon with some of the ancho glaze, flip over, and contiue 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 Directions:
Combine the beans, onion, garlic, chipotles, and cumin in a medium saucepan, and 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 Directions:
Place crema and jalapenos in a food processor, and process until smooth. Season with salt and pepper. Refrigerate for 30 minutes before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user AEOLIUS.
Nutritional Info Amount Per Serving
- Calories: 857.6
- Total Fat: 38.5 g
- Cholesterol: 231.3 mg
- Sodium: 349.7 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 6.0 g
- Protein: 85.4 g
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