Ancho-Honey-Glazed Salmon with Black Bean Sauce and Jalapeño Crema

This is a Bobby Flay recipe, and it's pretty darn tasty

Category
Dinner
Cuisine
American
Serves
4-6
Time
30 minutes
From
Bobby Flay

beanscremahoneyjalapeñosalmon

Ingredients

Black Beans

  • 1 can black beans, drained
  • 1 small red onion, coarsely chopped
  • 2 garlic cloves, sliced
  • 1 large chipotle chile in adobo, stemmed and coarsely chopped
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground pepper
  • Water or stock to cover

Roasted Jalapeño Crema

  • 1 large jalapeño
  • 1/2 cup sour cream

Ancho-Honey Salmon

  • 1/3 cup honey
  • 1 tablespoon ancho chile powder
  • 1 tablespoon Dijon mustard
  • Four 8-ounce skinless center-cut salmon fillets
  • 2 tablespoons vegetable oil

Instructions

  1. Preheat the oven to 375°F
  2. In a large saucepan, combine the beans with the red onion, garlic, chipotle and cumin. Add enough water or stock to cover the beans by 1 inch and bring to a simmer. Cook over moderately low heat until the beans are warm, about 5 minutes. Using a slotted spoon, transfer the beans to a food processor. Add 1 cup of the bean cooking liquid and pulse until the beans are almost smooth (you want it a little chunky, not pureed). Season the sauce with salt and pepper and transfer to a small saucepan. Keep warm.
  3. Roast the jalapeño directly over a gas flame until charred all over. Transfer the jalapeño to a small bowl, cover with plastic wrap and let cool. Peel, seed and coarsely chop the jalapeño. In a food processor, puree the sour cream with the jalapeño until smooth. Season with salt and pepper. Transfer the crema to a small bowl and refrigerate.
  4. In another small bowl, whisk the honey with the ancho chile powder and mustard and season with salt and pepper. Rub the salmon fillets with the vegetable oil and season with salt and pepper. Heat a large nonstick ovenproof skillet. Add the salmon and cook over moderately high heat until browned on the bottom, about 2 minutes. Turn the fillets and brush with some of the ancho-honey glaze. Transfer the skillet to the oven and bake the salmon until just cooked through, about 3 minutes.
  5. Spoon the warm sauce and the jalapeño crema onto plates or a platter and arrange the salmon fillets on top. Brush the salmon with a little more of the ancho-honey glaze and serve.

Notes

  • If you want to make it more substantial, I like to serve this with Sweet Potato hash