Best 2 Ancho Chile Honey Glazed Salmon Mesa Grill Recipes

Indulge in a tantalizing culinary journey with our Ancho Chile Honey Glazed Salmon recipe, a signature dish from the renowned Mesa Grill. This delectable salmon is coated in a savory and slightly sweet glaze, featuring the rich flavors of ancho chiles, honey, and a hint of smoky paprika. The glaze caramelizes beautifully in the oven, creating a crispy crust that perfectly complements the tender, flaky salmon.

Accompanying this main course are three complementary recipes that elevate the dining experience. Roasted Sweet Potatoes and Brussels Sprouts provide a medley of colorful vegetables, roasted to perfection with a blend of herbs and spices. The tangy Jalapeño-Cilantro Chimichurri sauce adds a vibrant kick to the salmon and vegetables, while the Creamy Avocado Salsa offers a cool and creamy contrast.

Let's cook with our recipes!

ANCHO CHILE-HONEY GLAZED SALMON (MESA GRILL)

Ancho Chile-Honey Glazed Salmon (Mesa Grill) image

Bobby Flay strikes again with this amazing spicy sweet salmon recipe from his Mesa Grill restaurant. Prepare the roasted jalapeno crema and spicy black bean sauce first. The salmon cooks quick.

Provided by gailanng

Categories Black Beans

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

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 sour cream or 1/2 cup creme fraiche
1 large roasted jalapeno, peeled, seeded and chopped (or 2 small)
salt and pepper

Steps:

Salmon: Whisk together honey, ancho chili powder and mustard in a small bowl and season with salt and pepper.
Preheat 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 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.
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.
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.
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.
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.

Nutrition Facts : Calories 820, Fat 22.6, SaturatedFat 3.4, Cholesterol 146.3, Sodium 320.6, Carbohydrate 72.4, Fiber 12.4, Sugar 25.8, Protein 81.8

ANCHO GLAZED SALMON

Ancho Glazed Salmon image

Make sure the Salmon fillets are about 4-6 oz each, for best results. If you can't find the Ancho Chili Powder, then just use regular Chili Powder.

Provided by litldarlin

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 medium sweet potatoes
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground ancho chili pepper
olive oil flavored cooking spray
4 salmon fillets, skinless
2 tablespoons fresh fresh cilantro stems

Steps:

Preheat broiler.
Scrub potatoes.
Halve lengthwise; cut in 1.4-inch slices.
Place on greased rack of unheated broiler pan.
In bowl combine sugar, salt, cumin, and chili pepper.
Coat sweet potatoes with cooking spray; sprinkle both sides with half the spice mixture.
Broil 4 inches from heat 10 minutes or until tender; turn once midway through cooking.
Meanwhile, rinse salmon; pat dry.
Sprinkle with remaining spice.
In skillet cook fish in 1 tablespoon hot olive oil over medium heat 8 to 12 minutes or until fish flakes when tested with fork.
Turn once midway through cooking.
Add cilantro.

Nutrition Facts : Calories 439.1, Fat 11.1, SaturatedFat 1.8, Cholesterol 165.4, Sodium 831.3, Carbohydrate 16.5, Fiber 2, Sugar 5.9, Protein 64.5

Tips:

Choose the right salmon: Use a thick, center-cut salmon fillet for best results.
Make the marinade ahead of time: The longer the salmon marinates, the more flavorful it will be. Marinate for at least 30 minutes, or up to overnight.
Don't overcook the salmon: Salmon is a delicate fish, so it's important to cook it carefully. Cook the salmon until it is just opaque in the center, about 5-7 minutes per side.
Use a good quality honey: The honey in the glaze is what gives it its sweet and sticky flavor. Use a raw, unfiltered honey for best results.
Serve the salmon immediately: The salmon is best served immediately after it is cooked. If you need to make it ahead of time, cook the salmon and then let it cool completely. When you're ready to serve, reheat the salmon in a preheated oven at 350 degrees Fahrenheit for 10-12 minutes, or until it is warmed through.

Conclusion:

This ancho chile honey glazed salmon is a delicious and easy-to-make dish that is perfect for a weeknight meal. The marinade infuses the salmon with flavor, while the glaze gives it a sweet and sticky coating. The salmon is cooked to perfection and is moist and flaky. Serve the salmon with your favorite sides, such as roasted vegetables, rice, or quinoa.