ANCHO GRILLED SALMON
Steps:
- preheat broiler. scrub potatoes. Halve lenghwise; cut in 1/4 inch slices. Place on greased rack of unheated broiler pan. In bowl combine sugar, salt, cumin, and chili pepper. Cat potattoes with cooking spray; sprinkle both sides with half the spice mixture. Broil 4 inches from heat 10 minutes or until tender; turn once midway through cooking. meanwhile, rinse salmon; pat dry. sprinkle with remaining spice. in skillet cook fish in 1 tablespoon hot olive oil mover med heat 8-12 minutes or until fish flakes when tested with fork; turn once midway through cooking. Add cilantro
ANCHO CHILE-HONEY GLAZED SALMON (MESA GRILL)
Bobby Flay strikes again with this amazing spicy sweet salmon recipe from his Mesa Grill restaurant. Prepare the roasted jalapeno crema and spicy black bean sauce first. The salmon cooks quick.
Provided by gailanng
Categories Black Beans
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 820, Fat 22.6, SaturatedFat 3.4, Cholesterol 146.3, Sodium 320.6, Carbohydrate 72.4, Fiber 12.4, Sugar 25.8, Protein 81.8
SALMON WITH ANCHOVY-GARLIC BUTTER
Minced anchovies and garlic add a complex salinity to seared salmon, enriching and deepening its flavor. To get the most out of them, the anchovies and garlic are mashed into softened butter, which is used in two ways: as a cooking medium and as a sauce. Used to cook the salmon, the butter browns and the anchovies and garlic caramelize, turning sweet. When stirred into the pan sauce, the raw garlic and anchovies give an intense bite that's mitigated by the creaminess of the butter. It's a quickly made, weeknight-friendly dish that's far more nuanced than the usual seared salmon - but no harder to prepare.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, weeknight, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. In a small bowl, mash together butter, anchovies, garlic, salt and pepper.
- In a large ovenproof skillet, melt about half the anchovy butter. Add fish, skin side down. Cook for 3 minutes over high heat to brown the skin, spooning some pan drippings over the top of the fish as it cooks. Add capers to bottom of pan and transfer to oven. Roast until fish is just cooked through, 8 to 10 minutes.
- Remove pan from oven and add remaining anchovy butter to pan to melt. Place salmon on plates and spoon buttery pan sauce over the top. Squeeze the lemon half over the salmon and garnish with chopped parsley. Serve.
Nutrition Facts : @context http, Calories 503, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 36 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 12 grams, Sodium 526 milligrams, Sugar 0 grams, TransFat 0 grams
ANCHO GLAZED SALMON
Make sure the Salmon fillets are about 4-6 oz each, for best results. If you can't find the Ancho Chili Powder, then just use regular Chili Powder.
Provided by litldarlin
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Scrub potatoes.
- Halve lengthwise; cut in 1.4-inch slices.
- Place on greased rack of unheated broiler pan.
- In bowl combine sugar, salt, cumin, and chili pepper.
- Coat sweet potatoes with cooking spray; sprinkle both sides with half the spice mixture.
- Broil 4 inches from heat 10 minutes or until tender; turn once midway through cooking.
- Meanwhile, rinse salmon; pat dry.
- Sprinkle with remaining spice.
- In skillet cook fish in 1 tablespoon hot olive oil over medium heat 8 to 12 minutes or until fish flakes when tested with fork.
- Turn once midway through cooking.
- Add cilantro.
Nutrition Facts : Calories 439.1, Fat 11.1, SaturatedFat 1.8, Cholesterol 165.4, Sodium 831.3, Carbohydrate 16.5, Fiber 2, Sugar 5.9, Protein 64.5
CEDAR PLANKED SALMON
This is a dish my brother prepared for me in Seattle. It is by far the best salmon I've ever eaten. I like to serve it with an Asian-inspired rice and roasted asparagus.
Provided by Wendy Freeman-More
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
- In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
- Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
- Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.
Nutrition Facts : Calories 678.4 calories, Carbohydrate 1.7 g, Cholesterol 178.6 mg, Fat 45.8 g, Fiber 0.3 g, Protein 61.3 g, SaturatedFat 8.6 g, Sodium 981.2 mg, Sugar 0.4 g
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