Red Chile Crusted Salmon Recipes

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.

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,

CHILI-RUBBED SALMON WITH ZUCCHINI AND SAUTEED CORN

Steps:

• Heat broiler; set rack 4 inches from heat. Rub salmon all over with salt and pepper. Arrange on a rimmed baking sheet; sprinkle top of fillets with 1 teaspoon chili powder. Arrange zucchini around salmon; sprinkle with remaining teaspoon chili powder, and season with salt and pepper.
• Broil until fish is opaque throughout and zucchini is tender, 8 to 10 minutes.
• Meanwhile, in a large skillet, heat oil over high heat. Add corn and garlic; cook, tossing, until corn is tender and beginning to brown, about 5 minutes. Remove from heat. Stir in scallions and salsa; season generously with salt and pepper. To serve, place fillets on plates, and serve with zucchini and half the corn. Reserve other half of the corn for next day. Garnish with lime wedges, if desired.

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.

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.

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.

CHILI-MARINATED SALMON

Steps:

• To make the salmon, puree the parsley, chili, garlic and oil in a food processor. Season the salmon with salt and rub with the puree. Cover and refrigerate at least 2 hours.
• To make the corn, heat oil in a saucepan over medium heat, add shallots, garlic and chili and saute until soft, about 3 minutes. Add broth and corn, turn heat to high and cook 5 minutes, stirring occasionally. Stir in beans and arrowroot and simmer 2 to 3 minutes until thickened. Stir in salt and set aside.
• To make the salsa, heat 2 teaspoons oil in a medium skillet, add onion and garlic and saute until soft, about 5 minutes. Cool. Place in a food processor with the tomatillos and puree.
• Preheat oven to 350 degrees. If desired, place the salmon in a hot smoker for 15 minutes. Place the salmon, smoked or plain, on a baking sheet and roast until just cooked through, about 15 to 20 minutes.
• Place 1 piece of salmon on each plate; spoon some corn mixture and some salsa beside each piece. Garnish with red pepper and serve.

EASY 5-INGREDIENT ROASTED SALMON

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil and spray with nonstick spray.
• Stir butter and molasses together in a small bowl.
• Lay salmon, skin-side down, on the prepared baking sheet. Spread butter mixture evenly over the salmon. Sprinkle with Greek seasoning and drizzle with ½ of the lemon juice.
• Roast in the preheated oven until salmon flakes easily with a fork, 17 to 20 minutes.
• Sprinkle with remaining lemon juice and serve.

DELICIOUS FETA-CRUSTED SALMON

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and lightly oil. Place salmon onto foil and set aside.
• Mix together feta cheese, mayonnaise, cream cheese, Dijon mustard, balsamic vinegar, salt, pepper, paprika, onion powder, and garlic powder in a bowl until smooth. Spread mixture over salmon, then sprinkle panko over top, covering completely.
• Bake in preheated oven until easily flaked with a fork, about 35 to 45 minutes.