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Chile Honey Glazed Salmon


Red Chile Honey Glazed Salmon with Black Bean Sauce and Jalapeno Crema

Jalapeno Crema:
1/2 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.


Black Bean Sauce:
1 1/2 cups dry black beans, picked over
1 small red onion, peeled and coarsely chopped
2 cloves garlic
2 chipotle chiles in adobo, chopped
1 teaspoon ground cumin
water
salt

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 beans are tender, adding more water if the beans appear dry.

Transfer mixture to a food processor with a slotted spoon and add 1 cup of the cooking liquid and process until almost smooth, sauce should be a little chunky; season with salt. If the sauce is too thick, thin with more of the cooking liquid.

Ancho Glaze Salmon:
1/3 cup honey
1 tablespoon ancho chile powder
1 tablespoon Dijon mustard
salt and freshly ground black pepper
4 (8 oz.) salmon fillets
2 tablespoons canola oil

Whisk together honey, ancho and mustard in a small bowl and season with salt and pepper.

Preheat grill pan or nonstick saute 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 to 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.

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, glaze-side up. Serves 4.

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