Ancho Chile-honey Glazed Salmon (mesa Grill)

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/3 cup honey
• 1 tablespoon dried ancho chile powder
• 1 tablespoon dijon mustard
• salt & pepper
• 4 salmon fillets, 8 oz. each
• 2 tablespoons canola oil
• 1 1/2 cups dried black beans
• 1 small red onion, peeled and coarsely chopped
• 2 garlic cloves
• 2 chipotle chiles in adobo, chopped
• 1 teaspoon ground cumin
• water
• salt
• 1/2 cup crema or 1/2 cup sour cream or 1/2 cup creme fraiche
• 1 large roasted jalapeno, peeled, seeded and chopped (or 2 small)
• salt and pepper

Recipe

• 1 salmon: whisk together honey, ancho chili powder and mustard in a small bowl and season with salt and pepper.
• 2 preheat nonstick saute pan over high heat. brush salmon with oil on both sides and season with salt and pepper.
• 3 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.
• 4 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.
• 5 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.
• 6 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.
• 7 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.