Chile-Honey-Glazed Salmon with Two Sauces

Name: Chile-Honey-Glazed Salmon with Two Sauces
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons pure ancho chile powder; 539 grams black beans with their liquid; 1 canned chipotle in adobo, chopped; 59 milliliters canola oil, plus more for brushing; 59 milliliters chopped cilantro, plus sprigs for garnish; 2 teaspoons Dijon mustard; 8 garlic cloves, 2 chopped; 1 teaspoon ground cumin; 59 milliliters honey; 2 larges jalapeños, stemmed; 59 milliliters fresh lime juice; 1 red onion, coarsely chopped; 907 grams center-cut salmon fillets, with skin; 4 servings Salt and freshly ground pepper; 4 servings Sour cream, for serving; 454 grams tomatillos, husked

Need a gluten free and pescatarian main course? Chile-Honey-Glazed Salmon with Two Sauces could be a tremendous recipe to try. One portion of this dish contains about 56g of protein, 33g of fat, and a total of 724 calories. This recipe serves 4. This recipe covers 47% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. A mixture of dijon mustard, salt and pepper, jalapeños, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert.

Instructions

Preheat the oven to 37

Equipment you will use

Oven

Spread the tomatillos on a roasting pan along with half of the onion, the 6 whole garlic cloves and the jalapeos. Toss with 2 tablespoons of the oil and season with salt and pepper. Roast for about 35 minutes, until tender.

Ingredients you will need

Whole Garlic Cloves

Salt And Pepper

Tomatillos

Spread

Onion

Cooking Oil

Equipment you will use

Roasting Pan

Transfer the vegetables to a blender and puree until smooth.

Ingredients you will need

Vegetable

Equipment you will use

Blender

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.

Ingredients you will need

Salt And Pepper

Salsa Verde

Lime Juice

Cilantro

Honey

Equipment you will use

Blender

Bowl

In a medium saucepan, heat another 2 tablespoons of the oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Chipotle Chiles

Garlic

Cumin

Onion

Add the beans with their liquid and 1/4 cup of water and cook over low heat for 15 minutes.

Ingredients you will need

Beans

Water

Transfer the black bean mixture to the blender and puree until smooth. Season the sauce with salt.

Ingredients you will need

Sauce

Salt

Equipment you will use

Blender

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.

Ingredients you will need

Ancho Chili Powder

Mustard

Honey

Salt

Equipment you will use

Grill Pan

Grill

Bowl

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.

Ingredients you will need

Salt And Pepper

Salmon

Fish

Cooking Oil

Equipment you will use

Grill

Brush the salmon with the chile-honey glaze and grill skin side up until lightly caramelized, 2 minutes.

Ingredients you will need

Salmon

Chili Pepper

Glaze

Honey

Equipment you will use

Grill

Spoon the tomatillo salsa on plates and top with the salmon.

Ingredients you will need

Salsa Verde

Salmon

Garnish with sour cream and the cilantro sprigs and serve with the black bean sauce.

Ingredients you will need

Black Bean Sauce

Sour Cream

Cilantro

Equipment

Ingredients

Servings:

2teaspoons

pure ancho chile powder 539grams

black beans with their liquid 1

canned chipotle in adobo, chopped 59milliliters

canola oil, plus more for brushing 59milliliters

chopped cilantro, plus sprigs for garnish 2teaspoons

Dijon mustard 8

garlic cloves, 2 chopped 1teaspoon

ground cumin 59milliliters

honey 2larges

jalapeños, stemmed 59milliliters

fresh lime juice 1

red onion, coarsely chopped 907grams

center-cut salmon fillets, with skin 4servings

Salt and freshly ground pepper 4servings

Sour cream, for serving 454grams

tomatillos, husked

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try 7Cellars Elway's Reserve Chardonnay. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 28 dollars per bottle.