Red Chile Crusted Salmon Recipes

CRUSTED SALMON

Steps:

• Place salmon fillets in a shallow dish; add milk. Turn to coat. Let stand for 10 minutes; drain., Meanwhile, in a shallow bowl, combine the pecans, flour, brown sugar, seasoned salt and pepper. Coat fillets with pecan mixture, gently pressing into the fish., In a large cast-iron or other ovenproof skillet, brown salmon over medium-high heat in oil. Bake at 400° until fish just begins to flake easily with fork, 8-10 minutes.

RED CHILE SALMON

Steps:

• Combine the ancho chile powder, cumin, sugar, cinnamon and olive oil in a small bowl and season with salt and pepper. Coat salmon with the mixture on one side only. Grill, pepper side down, until a crust forms, about 2 minutes. Turn the steaks and cook for 5 more minutes, for medium doneness. Source: Bobby Flays Boy Meets Grill Posted to bbq-digest by Stuart Carpenter on May 31, 1999,

RED CHILE RUBBED SALMON WITH TOASTED CORN VINAIGRETTE

Steps:

• Red Chile Rub: Preheat grill to medium high. Combine ancho, cumin, brown sugar and cinnamon in a medium bowl. Brush salmon with olive oil and season with salt and pepper. Rub 1 tablespoon of the spice rub on 1 side of the salmon and grill, rub-side down until lightly golden brown, about 2 to 3 minutes. Turn over and continue grilling for 3 to 4 minutes for medium doneness.
• Toasted Corn Vinaigrette: In a large pot of boiling water, blanch the corn about 5 minutes. Place the ears on the grill until slightly charred on all sides, about 2 minutes. Remove from the grill and with a sharp knife, scrape the kernels into a small bowl. Whisk together the lime juice, jalapeno and honey until combine. Slowly whisk in the oil until emulsified. Season with salt and pepper and fold in the corn, onions and cilantro.

RED CHILE CRUSTED FILET MIGNON WITH ANCHO CHILE MUSHROOM SAUCE

Steps:

• For the sauce: Heat the oil in a large saucepan over medium high heat, add the onion and garlic and cook for 3 minutes. Raise the heat to high, add the wine and cook until dry. Reduce the heat to medium, add the mushrooms, cook until lightly browned and soft, and add the stock. Raise the heat to high and bring the mixture to a boil. Reduce the heat to medium and simmer for 15 minutes. Whisk in the ancho puree and chipotle and cook for 5 minutes more. Add the honey and salt and pepper to taste.
• For the steak: Combine all the ingredients together in a medium bowl. Brush a large saute pan or grill pan with oil and heat over high heat until almost smoking. Dredge each steak on 1 side in the pepper mixture and cook, pepper-side down for 1 minute, or until brown and crisp. Turn the meat over, reduce the heat to medium, and cook for 3 to 4 minutes more, until done to your liking. Serve with the Ancho Chile Mushroom Sauce.

RED CHILE CRUSTED SEA SCALLOPS WITH MANGO TORTILLA SALAD AND CITRUS VINAIGRETTE

Steps:

• For the Scallops: Combine ancho, cumin, salt and pepper in a medium shallow bowl. Heat oil in a large saute pan until smoking. Dredge 1 side of each scallop in the spice mixture. Place the scallops in the heated pan, chile side down and cook for 20 seconds. Reduce the heat low, turn the scallops and cook for 2 to 3 minutes more. Remove from pan and reserve.
• For the Blue Corn Tortilla Strips: Heat oil to 375 degrees F. Fry the tortilla strips in batches, remove to a plate lined with paper towels and season with salt.
• For the Salad: Place greens in a large bowl, drizzle with a few tablespoons of the vinaigrette and season with salt and pepper, to taste. Place the greens on a large platter. Arrange the scallops around the platter. Mound the fried tortillas in the center of the plate and garnish with the red and yellow peppers and cilantro. Drizzle everything with more of the vinaigrette and serve.
• Combine juices, basil and onion in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified and season with salt and pepper, to taste.

RED CHILE CRUSTED SALMON

Steps:

• Combine wine, lime juice, onion, garlic, salt and white pepper in a small pot. Bring mixture to a boil, reduce heat and simmer for 10-15 minutes over a medium heat, or until liquid is reduced by half. Add the heavy cream and continue to simmer for about 5 minutes or until thick. Turn heat to a very low temperature and slowly add the butter pieces, stirring constantly until butter is dissolved. Remove from heat, then strain through a fine strainer. Add lime zest and mix well. To Assemble Brush salmon filet with olive oil and dredge lightly in Red Chile Crust. Cook on oiled flat griddle or broil approximately 8-10 minutes. Fish should have a well seared crust. To serve, ladle Lime Butter Sauce on plate and top with grilled fish.

CHARRED SUGAR AND CHILI CRUSTED SALMON

Steps:

• belnd all ingredients for Dry Sugar Rub.
• Generously coat ONLY one side of each skinnless fillet with rub.
• Heat oil in a heavy pan over high heat.
• Carefully place salmon in pan- seasoned side down.
• Cook 2 minutes to sear, then turn over fillets.
• Reduce heat to medium and continue cooking 6-8 minutes until just opaque throughout.

CRUSTED SALMON

Steps:

• Heat oven to 375º.
• Spray shallow baking pan with cooking spray.
• Rinse and pat salmon dry with paper towel.
• Place salmon in pan, brush both sides with 2 tablespoon butter.
• Sprinkle with salt.
• Mix bread crumbs, cheese, onions, lemon peel and thyme in small bowl with 1 tablespoon butter.
• Press bread crumb mixture evenly on salmon top.
• Flip and repeat ending with skin side down in pan.
• Bake uncovered 18 minutes.
• Serve immediately.

CHILI-CRUSTED SALMON WITH ROASTED POTATOES

Steps:

• Preheat oven to 450.
• In small mixing bowl, combine chili powder, brown sugar, and salt.
• In 13 x 9 glass baking dish, toss potatoes with onion, olive oil, pepper, and 1 Tbsp of the chili mixture until evenly coated. Cover with foil and roast 20 minutes.
• Meanwhile, use remaining chili mixture to coat salmon fillets. Place on top of potatoes, skin side down, and roast uncovered 10-12 minutes, or until fish flakes easily and potatoes are tender.