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

May 9, 2014
Seafood, Healthy

Red Chile-Honey Glazed Salmon with Black Bean Sauce, Tomatillo Salsa and Jalapeno Crema
Serves: 4

Jalapeno Crema
½ cup crema (or sour cream or crème fraiche)
1 large or 2 small roasted jalapeno, peeled, seeded and chopped
Salt and freshly ground black pepper

Place crema and jalapeno in a food processor and process until smooth; season with salt and pepper. Refrigerate for 30 minutes before serving.

Tomatillo-Jalapeno Salsa
6 tomatillos, husk removed
1 small red onion, coarsely chopped
6 whole garlic cloves
3 jalapenos, stems removed
¼ cup canola oil
Salt and freshly ground pepper
¼ cup fresh lime juice
2 tablespoons honey
¼ cup chopped cilantro

1. Preheat oven to 375 degrees F. Toss the tomatillos, onion, garlic and jalapeno with oil and season with salt and pepper to taste. Roast in the oven for 30-40 minutes or until soft.
2. Transfer the tomatillo mixture to the bowl of a food processor and process until smooth. Add the lime juice, honey and cilantro and pulse until just combined (should be slightly chunky).

Black Bean Sauce
2 cans black beans, drained, rinsed well and drained again
1 small red onion, peeled and coarsely chopped
2 cloves garlic
2 chipotle chiles in adobo, chopped
1 teaspoon ground cumin
Water
Salt

1. Combine beans, onion, garlic, chipotle and cumin in a medium saucepan and add just enough cold water to cover by an inch. Bring to a boil, reduce heat and simmer until onions and garlic are soft, about 15 minute.
2. Transfer mixture to a food processor with a slotted spoon and add 1 cup of the cooking liquid and process until smooth season with salt. If the sauce is too thick, thin with more of the cooking liquid or water.

Ancho Glaze Salmon
1/3 cup honey
1 tablespoon ancho chile powder
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
4 salmon fillets, 8-ounces each
2 tablespoons canola oil

1. Whisk together honey, ancho and mustard in a small bowl and season with salt and pepper.
2. Preheat grill pan or nonstick sauté 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 form, 2-3 minutes. Brush the top of the salmon with some of the glaze, flip over and continue cooking until a crust has formed and the salmon is cooked to medium doneness, 2 minutes longer.
3. Remove from the grill, glazed-sized up and brush with more of the glaze. Spoon some of the black bean sauce onto a plate, drizzle with some of the jalapeno crema and set the salmon in the center.