Ancho Chile Honey Glazed Salmon Mesa Grill Recipes
GRILLED SALMON WITH SHERRY VINEGAR-HONEY GLAZE
Steps:
- In a small saucepan over high heat, reduce the vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with the mustard, honey, and ancho chile powder and season to taste with salt and pepper. Let rest 30 minutes. Preheat grill. Brush the salmon with the glaze and grill 3 minutes on each side for medium.
ANCHO CHILI GLAZE
We tried this Ancho Chili Glaze on salmon and it was a big hit in the Test Kitchen. The sweetness from the honey paired really well with the smokiness from the bacon. The ancho chilies were pretty mild. We can't wait to try this on other meats like chicken and pork. Yummy!
Provided by Karl Strasser
Categories Other Sauces
Time 1h
Number Of Ingredients 6
Steps:
- 1. Add all ingredients together, except the honey, and cook in a heavy pot. Cook until it is reduced by half.
- 2. Let it cool down for about 10 minutes. Then add the honey and blend together with a hand blender until it is blended smooth.
- 3. Brush on fish, chicken, ribs, steak before or after cooking.
ANCHO CHILE-HONEY GLAZED SALMON (MESA GRILL)
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.
Provided by gailanng
Categories Black Beans
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 820, Fat 22.6, SaturatedFat 3.4, Cholesterol 146.3, Sodium 320.6, Carbohydrate 72.4, Fiber 12.4, Sugar 25.8, Protein 81.8
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CHILE-HONEY-GLAZED SALMON WITH TWO SAUCES RECIPE
From foodandwine.com
5/5 (606)Total Time 1 hr 15 minsAuthor Bobby Flay
- Preheat the oven to 375°. Spread the tomatillos on a roasting pan along with half of the onion, the 6 whole garlic cloves and the jalapeños. Toss with 2 tablespoons of the oil and season with salt and pepper. Roast for about 35 minutes, until tender.
- Transfer the vegetables to a blender and puree until smooth. Add the lime juice, chopped cilantro and 2 tablespoons of the honey and pulse to blend. Season the tomatillo salsa with salt and pepper and transfer to a bowl. Rinse out the blender.
- In a medium saucepan, heat another 2 tablespoons of the oil. Add the chipotle, cumin, chopped garlic and the remaining onion and cook over moderate heat, stirring occasionally, until the onion is softened, about 5 minutes. Add the beans with their liquid and 1/4 cup of water and cook over low heat for 15 minutes. Transfer the black bean mixture to the blender and puree until smooth. Season the sauce with salt.
- Light a grill or preheat a grill pan. In a small bowl, combine the remaining 2 tablespoons of honey with the ancho chile powder and mustard and season with salt. Brush the salmon with oil and season with salt and pepper. Grill the fish skin side down over moderately high heat until very crisp, about 3 minutes. Cook the fish on the remaining 3 sides just until lightly charred, 3 minutes longer. Brush the salmon with the chile-honey glaze and grill skin side up until lightly caramelized, 2 minutes.
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From foodandwine.com
- In a large saucepan, combine the beans with the red onion, garlic, chipotle and cumin. Add enough water to cover the beans by 1 inch and bring to a simmer. Cook over moderately low heat until the beans are tender, about 30 minutes. Using a slotted spoon, transfer the beans to a food processor. Add 1 cup of the bean cooking liquid and pulse until the beans are almost smooth. Season the sauce with salt and pepper and transfer to a small saucepan. Keep warm.
- Meanwhile, preheat the oven to 375°. Roast the jalapeño directly over a gas flame until charred all over. Transfer the jalapeño to a small bowl, cover with plastic wrap and let cool. Peel, seed and coarsely chop the jalapeño. In a food processor, puree the sour cream with the jalapeño until smooth. Season with salt and pepper. Transfer the crema to a small bowl and refrigerate.
- In another small bowl, whisk the honey with the ancho chile powder and mustard and season with salt and pepper. Rub the salmon fillets with the vegetable oil and season with salt and pepper. Heat a large nonstick ovenproof skillet. Add the salmon and cook over moderately high heat until browned on the bottom, about 2 minutes. Turn the fillets and brush with some of the ancho-honey glaze. Transfer the skillet to the oven and bake the salmon until just cooked through, about 3 minutes.
- Spoon the warm sauce and the jalapeño crema onto plates or a platter and arrange the salmon fillets on top. Brush the salmon with a little more of the ancho-honey glaze and serve.
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