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Preheat the oven to 375 degrees.
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.
Add the beans with their liquid and the water and cook over low heat for 15 minutes. Transfer the bean mixture to the blender and purée until smooth. Season with salt, to taste.
Light a grill or preheat a grill pan over moderately high heat. In a small bowl, combine the remaining honey with the ancho chili powder and mustard and season with salt, to taste. Brush the salmon with oil and season with salt and pepper, to taste.
Grill the fish skin side down until very crisp, about 3 minutes. Cook the fish on the remaining 3 sides until just lightly charred, 3 more minutes. Brush the salmon with the chile-honey glaze and grill skin side up until lightly caramelized, 2 minutes.
Spoon the tomatillo salsa on plates and top with the grilled salmon. Garnish with the cilantro sprigs and serve with sour cream and the black bean sauce.
Chile-Honey Glazed Salmon
I suffer from Inflammation of my joints, so if I don’t eat at least half way healthy, I can be in quite some pain at times. Proper nutrition is key, but as a foodie/food blogger that’s not always easy. However: oily fish like salmon (or tuna, mackerel or sardines) help reduce the inflammation. I do love salmon, and I’m forever on the quest for a new recipe. Just recently I got my hands on this one right here, which happens to be a classic recipe by Bobby Flay. I ate at his restaurants, they’re great, so I felt confident that this would be delicious, and it was. I hope you follow my lead!
- 1 pound tomatillos, husked
- 1 red onion, coarsely chopped
- 8 garlic cloves, 2 chopped
- 2 large jalepeños, stemmed
- 1/4 cup canola oil, plus more for brushing
- salt and black pepper
- 1/4 fresh lime juice
- 1/4 cup fresh cilantro, plus sprigs for garnish
- 1/4 cup honey
- 1 can chipotle in adobo, chopped
- 1 tsp ground cumin
- 1 (19oz) can black beans with liquid
- 1 1/2 tsp ancho Chile powder
- 1 1/2 tsp Dijon mustard
- 2 pounds salmon fillets, cut into 4 pieces
- sour cream for serving
Preheat oven to 375 degrees.
In a roasting pan, spread out the tomatillos, half the red onion, 6 of the garlic cloves, and the jalapeños. Toss with 2 tbsp of oil and salt and pepper. Roast for 35 minutes.
Transfer to a blender or food processor and blend until smooth. Add lime juice, chopped cilantro, and 2 tbsp of the honey and continue to blend until smooth. Transfer to a bowl, and rinse the blender.
In a medium saucepan, heat another 2 tbsp of oil. Add chipotle, cumin, chopped garlic, and the other half red onion. Cook for 5 minutes. Add the beans with their liquid, and 1/4 cup of water and continue cooking for another 15 minutes over low flame.
Transfer to blender or food processor and blend until smooth. Season with salt and transfer to a bowl.
Light your grill or preheat a grilling pan. In a small bowl combine the remaining 2 tbsp of honey with the Chile powder and the mustard and season with salt and pepper.
Season the fish with salt and pepper and grill or pan fry in an oiled grilling pan for 2 to 5 minutes on each side (depending on the level of doneness you prefer). Brush the Chile- honey mixture onto the fish and cook for another minute on each side. The skin side should be crispy and caramelized now.
Spoon the Tomatillo Salsa onto plates and place the salmon atop. Garnish with sour cream and a prig of cilantro. Serve with the black bean sauce. Accompany with rice if you like!
For more info on Bobby Flay’s recipes click here
- cooking spray
- 4 (4 ounce) skin-on salmon fillets
- ground black pepper to taste
- ¼ cup butter
- ⅓ cup olive oil
- ¼ cup white cooking wine
- ¼ cup crushed garlic
- 2 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 1 tablespoon onion salt
- 1 tablespoon ground mustard
- 3 dashes hot pepper sauce (such as Tabasco®)
- ¾ cup honey, or as needed
Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
Place salmon fillets skin-side down on the baking sheet pierce with a fork several times. Season with black pepper.
Melt butter in a small saucepan over low heat. Whisk olive oil, white cooking wine, garlic, Worcestershire sauce, lemon juice, onion salt, mustard, and hot pepper sauce into the melted butter cook until heated through, about 5 minutes. Brush generously over the salmon fillets.
Bake salmon fillets in the preheated oven, basting with butter mixture every 5 minutes, until salmon flakes easily with a fork, about 15 minutes. Coat each fillet with honey continue baking until glazed, 3 to 5 minutes.
The man who got America fired up about grilling now extends his serious outdoor skills to low and slow barbecue and the intoxicating flavors of wood smoke.
Here is everything you need for a great backyard bash: pitchers of cold drinks, such as Sparkling Bourbon Lemonade, and platters of starters to share, like Grilled Shrimp Skewers with Cilantro-Mint Chutney, and inventive sides, including New Potato-Corn Chowder Salad.
You’ll also find tons of helpful information on the pros and cons of different cookers, fuels, woods, and grilling gear how to light and tend a fire how to tell when your steaks are done as well as Bobby’s top ten tips for the perfect cookout. With 150 recipes and 100 color photographs, Bobby Flay’s Barbecue Addiction is the new outdoor cooking manifesto for fellow worshippers of smoke, fire, and good times.
CLICK HERE NOW to start grilling with Bobby Flay’s Barbecue Addiction
How to make grilled honey garlic salmon?
As far as the ingredients are concerned, we are obsessed with using only the best ingredients for our meal. After all, we are what we eat. That is why, we always make our food with high-quality organic, non-GMO ingredients such as the ones from Frontier co-op .
Frontier co-op sources their spices from growers committed to quality, sustainability, and ethical trade. They work hand-in-hand with the growers to provide the highest quality products to customers like us and is the first U.S. company to offer Fair Trade spices.
You’ll love their crushed red chili pepper flakes – it adds a peppery heat to this grilled salmon dish and livens it up. These flakes are also great in marinara sauce, as a pizza topping, in scrambled eggs, on grilled vegetables and meats. I loved the heat of this crushed red chili pepper flakes so much that I included this ingredient in my one-pot curry shrimp pasta (recipe coming up soon) as well.
There are 3 ways you could make this grilled honey garlic salmon – using a grill pan (like I did), outdoor grill or baking it in an oven. Note – Baking time for the salmon depends on its thickness. As a rule of thumb, for every half inch of salmon, bake it for 5-6 minutes.
Salmon Recipes that Won't Make You Yawn
We're here to make salmon exciting again. Often unjustly condemned to the workhorse role of cruise ship, wedding, and holiday brunch buffets, or left to steam and stew in a bland broth over a Sterno, salmon may just be one of the most boring things to think about eating for many passionate home cooks.
Yes, we've all heard the usual talk about omega-3s and how wild Alaskan salmon is the stuff you want to be cooking. We're here to move past that and make salmon sexy, with recipes like Bobby Flay's Chile-Honey-Glazed Salmon, which is on the menu at Mesa Grill. It's spiced up with a delicious roasted tomatillo salsa and served with a chipotle-black bean sauce that comes together in just 20 minutes. Yes, please.
Or how about an Asian-inspired salmon burger flavored with lemongrass, Sriracha, garlic, and a little fish sauce for an umami kick? It's the perfect recipe for healthy alfresco summer dining and is delicious served with a cool, refreshing slaw.
And if you're looking for a great starter, don't miss out on this easy Salmon Chowder Recipe that you'll want to make over and over again. Did we mention it has bacon?
Salmon Chowder Recipe(Pictured Above)
3 slices bacon, preferably nitrite-free, diced
1 large yellow onion, diced
1/2 cup diced celery Canola oil, as needed (optional)
2 large russet potatoes, peeled and diced
2 carrots, diced
2 cups chicken or vegetable broth
1/2 cup whole milk
1/2 cup half-and-half
1 1/2 pounds salmon fillet, skinned, boned, and cut into 1-inch cubes
1/4 cup chopped parsley
1/2 teaspoon dried dill Freshly ground pepper, to taste
1/4 teaspoon sea salt
1 tablespoon minced fresh chives, for garnish
Oyster crackers, for serving (optional)
Brown the bacon in a deep, heavy-bottomed saucepot until crisp. Remove with a slotted spoon and set aside.
Sauté the onion and celery in the bacon fat in the same pot until the onion is translucent. (If using turkey or vegetarian bacon, add canola oil to sauté the onion and celery.) Add the potatoes and sauté for about 5 minutes, stirring occasionally. Do not brown.
Add the carrots and broth, bring to a boil, then reduce the heat and simmer until the vegetables are fork tender, about 10 minutes.
Add the milk, half-and-half, salmon, parsley, and dill. Season with pepper, to taste. Simmer over low heat until the fish is cooked through and the liquid is steaming, but not boiling, about 5-8 minutes. Season with the salt and pepper, to taste. Transfer to serving bowls and garnish with the crispy bacon pieces and chives. Serve with oyster crackers, if desired.
Salmon Burger with Avocado-Lime Guacamole
This salmon burger gets an Asian-inspired twist - flavors of lemongrass, ginger, fish sauce, and Sriracha permeate the patties as they marinate before hitting the griddle
Smoked Salmon-Egg Salad Sandwiches
Cupcake pans aren't just for making cupcakes. Here's a creative way to use them to make a meal.
Tart cherries and the bright tropical flavors of mango combine to make a delicious sweet-sour salsa for this salmon dish that will have you coming back for seconds.
Click here for the Caramelized Salmon with Cherry Salsa Recipe
Wild Coho Salmon with Sunshine Rice
Looking for a salmon recipe that's healthy, flavorful, and satisfying? Look no further than this recipe.
Click here for the Wild Coho Salmon with Sunshine Rice Recipe
Glazed Salmon with Rustic Tart Cherry Salsa
Here's a quick, delicious baked salmon recipe perfect for busy weeknights.
Made in New Mexico is the #1 ranked site for New Mexico Salsa, Hatch Green & Red Chile powder and salsa. We are the "Official Home" of Real New Mexico Products and Gifts. Choose from handmade gifts, distinctive Spanish and Native American arts and crafts, tasty New Mexican foods, turquoise and silver jewelry, unique Southwestern-style home decor products, books about New Mexico, bath products, Ristras, Wreaths and other Chile products, candles and so much more. See everything New Mexico has to offer here on our website and also in our store on the Historic Plaza in Taos, New Mexico.
- Preheat the oven to 425°F.
- Combine the sweet chili sauce, soy sauce, ginger, and sriracha in a mixing bowl.
- Place the salmon fillets on a foil-lined baking sheet. Use a brush or a spoon to lacquer the salmon with the chili glaze.
- Bake the salmon until the glaze has begun to lightly caramelize and the salmon flakes with gentle pressure, about 10 minutes, depending on the thickness of the fish.
Eat This Tip
Roasting salmon yields tender, moist fish every time, with no effort on your part other than turning on the oven. In addition to the chili glaze here, try one of these three easy variations to give salmon fillets a powerful flavor boost:
- 2 tablespoons hoisin, 2 tablespoons low-sodium soy sauce, and 2 tablespoons orange juice
- 2 tablespoons Dijon mustard, 2 tablespoons honey, and 1⁄2 tablespoon chili powder
- 2 tablespoons softened butter, 1 tablespoon canned chipotle pepper, the juice of 1 lime, and shaved Parmesan
Love this recipe? Subscribe to our Eat This, Not That! magazine for even more at-home cooking and healthy eating ideas.
I used Maille Old Style Grained Dijon Mustard in a jar. If you don't have it, you can just use regular dijon mustard (without seeds).
HOW TO MAKE HONEY GLAZED SALMON
- Start by preheating your grill or broiler. (see instructions above for grilling)
- Mix your honey glaze on the stove and let it simmer for 15 minutes. (get the full instructions in the printable recipe)
- Trim 2 pounds of skin on salmon into 4 salmon fillets. Make sure your fillets have an even thickness by trimming off any super thin parts. Otherwise parts of your honey glazed salmon will be dry and overcooked. I HATE wasting good salmon!
- Rub each fillet with a bit of avocado oil and sprinkle lightly with salt.
- Place on the grill skin side up for 4 minutes, then flip and grill skin side down for 4 minutes. If you’re worried about the salmon sticking, just grill skin side down for 8 minutes instead of flipping.
- Remove the salmon to a plate and tent with foil for a few minutes.
- Pour the honey glaze over the salmon and serve!
HOW TO BROIL HONEY GLAZED SALMON IN THE OVEN
If, like my friend who called, you don’t have a grill, you can still make honey glazed salmon in the oven.
- Follow the instructions above, preheating your oven to broil before you start the marinade.
- Line a rimmed baking sheet with aluminum foil.
- Place the seasoned salmon on the baking sheet, skin side down.
- Broil salmon in the oven for 8 minutes.
- Remove salmon to a plate and tent with foil.
- Pour your honey salmon glaze over once the glaze is done cooking.
Did you know you can COOK WHOLE SALMON IN THE OVEN? Check out our easy recipe!