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Red Chile-Honey Glazed Salmon with Black Bean Sauce and Jalapeno Crema

Author: Adapted from The Mesa Grill Cookbook by Bobby Flay

Ingredients

BLACK BEAN SAUCE:

  • 1 tbs canola oil
  • 1 small red onion, coarsely chopped
  • 2 cloves garlic, peeled and smashed
  • 2 15 oz can black beans, drained and rinsed
  • 2 chipotle chiles in adobo
  • 1 tsp ground cumin
  • Kosher salt and freshly ground black pepper

JALAPENO CREMA:

  • ½ cup sour cream (you can use Mexican crema if you can find it)
  • 1 large jalapeno
  • Kosher salt and freshly ground black pepper

SALMON:

  • cup honey
  • 1 tbs ancho chile powder
  • 1 tbs Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 4 8 oz skin-on salmon fillets
  • 2 tbs canola oil
  • 2 scallions, thinly sliced

Instructions

BLACK BEAN SAUCE:

  • In a medium skillet, heat the canola oil over medium heat. Add the onion and garlic. Cook, stirring occasionally, until cooked through but not browned, about 5 minutes. Transfer to a food processor. Add the black beans, chipotles in adobo, and this is where I like to add about a spoonful of that lovely adobo sauce but this is optional. Also add the cumin, plus salt and pepper to taste. Process until nicely blended but not totally smooth.
  • Place the same skillet back over low heat. Add the black bean puree and stir to heat it thoroughly. It can be kept over low heat with an occasional stir until you are done with the salmon.

JALAPENO CREMA:

  • Place the sour cream in a small food processor.
  • If you are roasting your jalapeno, then place it over a gas burner turned to between medium and medium-low. Turn carefully with tongs as each side of the chile blackens. Once the whole chile is charred and blackened, place it in a bowl and cover with plastic wrap. Let rest about 10-15 minutes. Remove from the bowl and scrape or peel off the charred skin. Cut off the stem and remove the seeds and ribs (for a hotter version, leave them in). Place the jalapeno in the food processor with the sour cream.
  • If you are NOT roasting the jalapeno, then simple stem, seed, and rough chop it, and add it to the food processor with the sour cream.
  • Season to taste with salt and pepper and puree until smooth.

SALMON:

  • Whisk together the honey, ancho chile powder, and Dijon mustard in a small bowl. Season lightly with salt and pepper.
  • Preheat a cast-iron skillet or other large, sturdy skillet or grill pan over high heat. Brush the salmon with canola oil on both sides, then season with salt and pepper. When the pan is good and hot, lower in the salmon, skin side down. Cook until golden brown and a crust has formed, 3 to 4 minutes. Brush the top of the salmon with a good amount of glaze. Flip the fillets and continue cooking until a crust has formed and the salmon is cooked to your liking, about 2 minutes more for medium rare.
  • To serve: spoon the black bean sauce evenly on 4 dinner plates. Set the salmon in the center, then liberally spoon drops of the jalapeno crema. Garnish with scallions and serve immediately.

Notes

Recipe is adapted from The Mesa Grill Cookbook by Bobby Flay. This is a restaurant dish from a restaurant cookbook, which I have streamlined to be doable for a home cook on a busy weeknight dinner, without sacrificing any of its beautiful and complex flavors. You can read more details on exactly what I did in the post above. This is a lovely, easy, healthy meal. Make the black bean sauce and the crema first, they will hang out while you cook the salmon, then assembly is a breeze. Enjoy!