Red Chile Honey Glazed Salmon With Black Bean Sauce And Jalapeno Crema Recipes

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a large, heavy sauté pan or cast-iron skillet over high heat. When the pan is hot, add the oil, and swirl it around. When the oil begins to shimmer, place the fillets in the pan, flesh side down, and allow to sear for about a minute, until the salmon has just started to pick up some color and releases easily from the pan.
• Use a spatula to turn the fillets onto their skin side, lower heat to medium and let them sizzle until the fish is caramelized around its bottom edges, approximately 2 to 3 minutes. (You may wish to use your spatula to press down on the fillets for the first 10 or 15 seconds to keep the skin from curling in the heat.)
• Turn heat to low, and add butter and diced jalapeño to the far side of the pan, then use the handle to tilt the pan away from you. Use a spoon to baste the fish with the sizzling butter and jalapeño. Continue basting, quickly and repeatedly, until the fish is golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of the salmon. Remove fillets from the pan, leaving the bulk of the butter and oil in it, and serve immediately, garnished with the chopped fresh herbs.

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.

Steps:

• Jalapeno Crema: Place creme fraiche and jalopeno in food processor, precess until smooth, add salt and pepper to taste. Refrigerate 30 minutes before serving. Black Bean Sauce Combine beans, oniopin, garlic, and cumin in medium saucepan. Add enough water to cover by one inch, simmer until beans are tender. Add more water if required. Transfer mixture to food processor using slotted spoon. Add one cup cooking liquid, process until almost smooth. This sauce should be a little chunky. Season with salt and pepper, thin with cooking liquid if too thick. Anch Glazed Salmon Whisk together honey, ancho, and mustard in a small bowl. Season iwth salt and pepper. Brush salmon with oil on both sides, season with salt and pepper. Place salmon skin side sown on grill, cook 2-3 minutes until a crust has formed. Brush top of salmon with glaze, turn and continue to cook until a crust has formed, 2-minutes longer, until salmon is medium-done. Spoon black bean sauce onto plates, drizzle with jalapeno crema. Remove fillets from grill placing onto prepared plates, glazed side up, and brush with additional glaze.

Steps:

• Red Chile Rub: Preheat grill to medium high. Combine ancho, cumin, brown sugar and cinnamon in a medium bowl. Brush salmon with olive oil and season with salt and pepper. Rub 1 tablespoon of the spice rub on 1 side of the salmon and grill, rub-side down until lightly golden brown, about 2 to 3 minutes. Turn over and continue grilling for 3 to 4 minutes for medium doneness.
• Toasted Corn Vinaigrette: In a large pot of boiling water, blanch the corn about 5 minutes. Place the ears on the grill until slightly charred on all sides, about 2 minutes. Remove from the grill and with a sharp knife, scrape the kernels into a small bowl. Whisk together the lime juice, jalapeno and honey until combine. Slowly whisk in the oil until emulsified. Season with salt and pepper and fold in the corn, onions and cilantro.

Steps:

• Heat the oven to 400 degrees. While the oven heats, combine the honey, jalapeños, vinegar and soy sauce in a small saucepan. Bring to a boil, then turn the heat to low and simmer for 10 minutes. Set aside.
• Pat the salmon fillets dry using paper towels. Brush a 9-by-9-inch baking pan (or other similar-size baking pan or dish) with olive oil, then place the fillets in the pan, arranging them evenly without crowding. Brush the fillets generously with olive oil and sprinkle with salt. Pour the glaze and jalapeños over the salmon, spooning some of the glaze onto the fish as it collects in the bottom of the pan.
• Roast the salmon for 6 minutes, then baste with the glaze. Return to the oven and roast until the salmon is cooked through but still slightly rare in the center, another 6 to 8 minutes.
• Spoon the glaze in the pan over the salmon, then squeeze the lime over the salmon, and sprinkle with salt and cilantro, if using. Serve hot with rice on the side, pouring any glaze that remains in the pan over the rice.