3-INGREDIENT CHILI-GLAZED SALMON RECIPE BY TASTY
Here's what you need: salmon, chili sauce, fresh scallions
Provided by Alvin Zhou
Categories Dinner
Time 30m
Yield 3 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F (200˚C).
- In a bowl, mix together the salmon, chili sauce, and the scallions.
- Place the fillets on a baking tray lined with parchment paper. Spoon any leftover sauce on top of the salmon.
- Bake for 12-15 minutes, until the salmon is cooked but still tender.
- Enjoy!
Nutrition Facts : Calories 107 calories, Carbohydrate 6 grams, Fat 4 grams, Fiber 0 grams, Protein 7 grams, Sugar 5 grams
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 CHILI-HONEY GLAZE
Make and share this Salmon With Chili-honey Glaze recipe from Food.com.
Provided by Jeff Hixson
Categories Healthy
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees.
- Place salmon in a foil-lined baking pan.
- Combine orange and lime juices, honey, cumin, chili powder and hot sauce, stirring well to dissolve the honey.
- Pour about half of the glaze over the salmon, sprinkle with salt and pepper and bake 12 minutes per inch of thickness.
- Halfway through the cooking time, pour the remaining glaze on top.
- When the salmon is cooked through, remove from the oven.
- Spoon the thickened glaze in the bottom of the pan over the salmon and serve with wedges of lime.
ROASTED SALMON WITH JALAPEñO, HONEY AND LIME
This is speedy weeknight salmon with a kick, thanks to sliced jalapeño, which flavors the honey glaze and cooks alongside the salmon. The chiles caramelize as they roast, becoming spicy and sweet. If you want to reduce the heat slightly, use two jalapeños instead of three. Serve with steamed white or brown rice, spooning the extra glaze over the salmon and rice.
Provided by Lidey Heuck
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
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.
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- To make the glaze: In a measuring cup, combine 1/4 cup honey and 2 Tbsp soy sauce. Stir until well combined and set aside.
- Season both sides of your boneless, skinless salmon filets with salt and pepper. Pour 1/4 cup flour into a shallow plate and dredge both sides of salmon in flour, shaking off excess flour.
- Brush the first side of salmon generously with half of the glaze and once oil is hot, add salmon to the pan (glaze-side-down). In the pan, brush the second side generously with remaining glaze. Saute salmon on the first side for 3 minutes, turn and sauté second side another 3 minutes. Glaze should be caramelized and salmon should be just cooked through and opaque inside when flaked.
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- 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.
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