Ancho Chile-Honey Glazed Salmon (Mesa Grill)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Ancho Chile-Honey Glazed Salmon (Mesa Grill) calories by ingredient
Introduction
Bobby Flay strikes again with this amazing spicy sweet salmon recipe from his Mesa Grill restaurant. This is our new family favorite. Bobby Flay strikes again with this amazing spicy sweet salmon recipe from his Mesa Grill restaurant. This is our new family favorite.Number of Servings: 4
Ingredients
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Salmon glaze ingredients
1/3 cup honey
1 Tbs ancho chili powder
1 Tbs Dijon mustard
Salt & pepper
4 salmon fillets, 8 oz. each
2 Tbs canola oil
Spicy Black Bean Sauce
1 1/2 cups dry black beans
1 small red onion, peeled and coarsely chopped
2 garlic cloves
2 chipotles, in adobo, chopped
1 teaspoon ground cumin
water
salt
Roasted Jalapeno Crema
1/2 cup crema (Mexican sour cream; can substitute with source cream or creme fraiche)
1 large or 2 small roasted jalapenos, peeled, seeded, and chopped
Salt and pepper
Directions
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.
Member Ratings For This Recipe
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