Ancho Chile Honey Glazed Salmon Mesa Grill Recipes

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ANCHO CHILE-HONEY GLAZED SALMON (MESA GRILL)



Ancho Chile-Honey Glazed Salmon (Mesa Grill) image

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

1/3 cup honey
1 tablespoon dried ancho chile powder
1 tablespoon Dijon mustard
salt & pepper
4 salmon fillets, 8 oz. each
2 tablespoons canola oil
1 1/2 cups dried black beans
1 small red onion, peeled and coarsely chopped
2 garlic cloves
2 chipotle chiles in adobo, chopped
1 teaspoon ground cumin
water
salt
1/2 cup sour cream or 1/2 cup creme fraiche
1 large roasted jalapeno, peeled, seeded and chopped (or 2 small)
salt and pepper

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

GRILLED SALMON WITH SHERRY VINEGAR-HONEY GLAZE



Grilled Salmon with Sherry Vinegar-Honey Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 1h6m

Yield 4 servings

Number Of Ingredients 6

1 cup sherry vinegar
2 tablespoons Dijon mustard
1/4 cup honey
1 tablespoon ancho chile powder
Salt and freshly ground pepper
4 salmon fillets, 6 ounces each

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.

GRILLED SALMON WITH SHERRY VINEGAR-HONEY GLAZE AND SPICY TOMATO RELISH



Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish image

Number Of Ingredients 0

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. Serve with the spicy tomato relish. For the Spicy Tomato Relish: Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 198

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Top Asked Questions

How to cook ancho chile salmon?
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.
How to cook salmon on the grill?
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.
How to cook salmon in a pan?
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.
How to cook salmon on the grill with black bean sauce?
Brush the salmon with the chile-honey glaze and grill skin side up until lightly caramelized, 2 minutes. Spoon the tomatillo salsa on plates and top with the salmon. Garnish with sour cream and the cilantro sprigs and serve with the black bean sauce.

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