Chile-Honey-Glazed Salmon

Chile-Honey-Glazed Salmon
Staff Writer
Chile-Honey-Glazed Salmon
Quentin Bacon

Chile-Honey-Glazed Salmon

At Mesa Grill in New York City, Bobby Flay serves his famous spicy-sweet salmon with three different sauces: roasted tomatillo salsa, chipotle-spiced black bean sauce (made from dried beans soaked overnight) and jalapeño crema, a Mexican sour cream.

The bean sauce — canned black beans, chipotle, garlic, and other aromatics — comes together in just 20 minutes. Plain sour cream fills in for the crema, which can be hard to find.

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4
Servings
232
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 pound tomatillos, husked
  • 1 red onion, chopped coarsely
  • 8 cloves garlic
  • 2 large jalapeños, stemmed
  • 1/4 cup canola oil, plus more for brushing
  • Salt and freshly ground pepper, to taste
  • 1/4 cup fresh lime juice
  • 1/4 cup chopped cilantro, plus sprigs for garnish
  • 1/4 cup honey
  • 1 canned chipotle in adobo, chopped
  • 1 teaspoon ground cumin
  • One 19-ounce can black beans, liquid reserved
  • 1/4 cup water
  • 1 1/2 teaspoon pure ancho chili powder
  • 1 1/2 teaspoon Dijon mustard
  • Four 8-ounce center-cut, skin-on salmon fillets
  • Sour cream, for serving

Directions

Preheat the oven to 375 degrees.

Spread the tomatillos on a roasting pan along with ½ of the onion, 6 cloves garlic, and the jalapeños. Toss with 2 tablespoons of the oil and season with salt and pepper, to taste. Roast until tender, about 35 minutes.

Remove from the oven and carefully transfer the vegetables to a blender. Pureé until smooth. Add the lime juice, chopped cilantro, and 2 tablespoons of the honey and pulse to blend. Season with salt and pepper, to taste, and transfer to a bowl. Rinse out the blender.

In a medium-sized saucepan, heat the remaining oil. Chop the remaining garlic. Add the remaining onion, garlic, chipotle, and cumin, and cook over moderate heat, stirring occasionally, until the onion is softened, about 5 minutes.

Add the beans with their liquid and the water and cook over low heat for 15 minutes. Transfer the bean mixture to the blender and purée until smooth. Season with salt, to taste.

Light a grill or preheat a grill pan over moderately high heat. In a small bowl, combine the remaining honey with the ancho chili powder and mustard and season with salt, to taste. Brush the salmon with oil and season with salt and pepper, to taste.

Grill the fish skin side down until very crisp, about 3 minutes. Cook the fish on the remaining 3 sides until just lightly charred, 3 more minutes. 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 grilled salmon. Garnish with the cilantro sprigs and serve with sour cream and the black bean sauce.

Nutritional Facts

Total Fat
17g
24%
Sugar
11g
12%
Saturated Fat
3g
13%
Cholesterol
3mg
1%
Carbohydrate, by difference
17g
13%
Protein
5g
11%
Vitamin A, RAE
52µg
7%
Vitamin C, total ascorbic acid
17mg
23%
Vitamin K (phylloquinone)
25µg
28%
Calcium, Ca
92mg
9%
Choline, total
11mg
3%
Fiber, total dietary
4g
16%
Folate, total
45µg
11%
Iron, Fe
2mg
11%
Magnesium, Mg
45mg
14%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
110mg
16%
Riboflavin
1mg
91%
Selenium, Se
4µg
7%
Sodium, Na
106mg
7%
Thiamin
1mg
91%
Water
139g
5%
Zinc, Zn
1mg
13%

Chile Shopping Tip

Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Chile Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.