Red Chile-Honey Glazed Salmon

Serves 4 Recipe from Bobby Flay's Mesa Grill Cookbook

Red Chile-Honey Glazed Salmon

1/3 cup of honey
1 tbsp Ancho Chile Poweder
1 Tbsp Dijon mustard
salt and pepper
four (8-ounce) skin on salmon fillets
2 tbsp canola oil
Jalapeno Crema (optional)
1 can of black beans (optional)

1. To make the glaze for the salmon, whisk together the honey, ancho chile powder, and mustard in small bowel (I actually just whisked it right in the measuring cup to save on dishes! ) and season with salt and pepper

2. Preheat a Grill or large nonstick saute pan over high heat. Brush the salmon with the oil on both sides and season with salt and pepper. Place the salmon on the grill or in the pan, skin side down, cook until golden brown and a crust has formed, 3 to 4 minutes. Brush the top of the salmon fillets with some glaze, flip over the fillets and continue to cook until a crust has formed and the salmon is cooked to medium about 2 more minutes. The salmon will be pink in the center

3. Seve with black beans and Jalapeno Crema (recipe follows)


Jalapeno Crema

1/2 cup crema, creme fraiche, or sour cream
1 large or 2 small jalapeno chiles, roasted, peeled, and chopped
salt and pepper

Combine everything in a blender or food processor and blend until smooth season with salt and pepper and refrigerate for 30 min before serving. This can be made up to one day in advance


I also served this with Aspargus with Balsalmic Butter and cheddar bay biscuits and those recipes will be coming soon :)