Chile Honey Glazed Salmon 2 Sauces Recipes

3-INGREDIENT CHILI-GLAZED SALMON RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200˚C).
• In a bowl, mix together the salmon, chili sauce, and the scallions.
• Place the fillets on a baking tray lined with parchment paper. Spoon any leftover sauce on top of the salmon.
• Bake for 12-15 minutes, until the salmon is cooked but still tender.
• Enjoy!

SALMON WITH CHILI-HONEY GLAZE

Steps:

• Heat oven to 450 degrees.
• Place salmon in a foil-lined baking pan.
• Combine orange and lime juices, honey, cumin, chili powder and hot sauce, stirring well to dissolve the honey.
• Pour about half of the glaze over the salmon, sprinkle with salt and pepper and bake 12 minutes per inch of thickness.
• Halfway through the cooking time, pour the remaining glaze on top.
• When the salmon is cooked through, remove from the oven.
• Spoon the thickened glaze in the bottom of the pan over the salmon and serve with wedges of lime.

ANCHO CHILE-HONEY GLAZED SALMON (MESA GRILL)

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.

CHILE HONEY GLAZED SALMON 2 SAUCES

Steps:

• 1.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. 2.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. 3.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. 4.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. 5.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.

CHILE HONEY GLAZED SALMON WITH 2 SAUCES

Steps:

• 1.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. 2.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. 3.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. 4.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. 5.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.