Southwestern Marinated Grilled Salmon with Tomato-Red Chile Chutney

July 19, 2014
Healthy, Seafood, Grilling, Lunch, Dinner, Summer

Serves 4

Salmon
1 cup crema, crème fraîche, or sour cream
3 garlic cloves, finely chopped
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
1 heaping tablespoon ancho chile powder
2 teaspoons ground coriander
1 teaspoon ground cumin
¼ teaspoon ground turmeric
¼ teaspoon chile de árbol powder
4 (8-ounce) skin-on salmon fillets
2 tablespoons plus 1 teaspoon canola oil
Kosher salt and freshly ground black pepper
Chopped green onion, for garnish
2 limes, halved
Tomato-Red Chile Chutney (recipe follows)

1. Whisk together the crema, garlic, lime zest and juice, ancho powder, coriander, cumin, turmeric, and chile de árbol powder in a baking dish. Add the salmon fillets and turn to coat in the marinade. Cover and refrigerate for at least 20 minutes and up to 1 hour.

2. Heat your grill to high for direct grilling.

3. Remove the salmon from the marinade and wipe off the excess with paper towels. Brush the salmon on both sides with 2 tablespoons of the oil and season with salt and pepper. Grill until golden brown on both sides and cooked to medium, about 4 minutes per side.

4. Meanwhile, brush the cut side of the limes with the remaining 1 teaspoon oil and put on grill, cut side down, until browned, 1 minute.

5. Transfer the salmon to plates, top with the chutney, and add a lime half onto each plate for squeezing over the salmon.

Tomato-Red Chile Chutney
Makes about 2 cups

2 dried ancho or New Mexico red chiles
2 tablespoons canola oil
1 small red onion, finely diced
1 garlic clove, finely chopped
4 plum tomatoes, halved and diced
1 teaspoon dried Mexican oregano
2 teaspoons clover honey
Kosher salt and freshly ground black pepper
3 green onions, green and pale green parts, finely diced

1. Soak the chiles in 2 cups hot water for 30 minutes. Drain, reserving ¼ cup of the soaking liquid, and then stem, seed, and dice the chiles. Combine the chiles and reserved soaking liquid in a blender and blend until smooth.

2. Heat the oil in a medium saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 30 seconds. Add the red chile purée, bring to a boil, and cook until slightly thickened, about 5 minutes.

3. Add the tomatoes and oregano and cook until slightly softened, about 10 minutes. Stir in the honey and season with salt and pepper. Remove from the heat and fold in the green onion. Serve warm or at room temperature.

Excerpted from Bobby Flay’s Barbecue Addiction by Bobby Flay, photographs by Quentin Bacon. Copyright © 2013 by Boy Meets Grill, Inc. Reprinted by permission of Clarkson Potter, an imprint of the Crown Publishing Group, a division of Random House LLC, a Penguin Random House Company. All rights reserved.