RED CHILE-HONEY GLAZED SALMON WITH BLACK BEAN SAUCE AND JALAPENO CREMA

RED CHILE-HONEY GLAZED SALMON WITH BLACK BEAN SAUCE AND JALAPENO CREMA image

Yield 4 servings

Number Of Ingredients 19

Jalapeno Crema
1/2 cup creme Fraiche (or sour cream)
1 large or two small jalapeno peppers, roasted, peeled, seeded, chopped
Salt and black pepper
Black Bean Sauce
1 1/2 cups dried black beans, picked over
1 small red onion, peeled and coarsely chopped
2 cloves garlic
2 chipotle chiles in adobo, chopped
1 tsp. ground cumin
Water
Salt
Ancho Glazed Salmon
1/3 cup honey
1 T. ancho chile powder
1 T. Dijon mustard
Salt and black pepper
4 salmon fillets, 8 oz. each
2 T. vegetable oil

Steps:

Jalapeno Crema: Place creme fraiche and jalopeno in food processor, precess until smooth, add salt and pepper to taste. Refrigerate 30 minutes before serving. Black Bean Sauce Combine beans, oniopin, garlic, and cumin in medium saucepan. Add enough water to cover by one inch, simmer until beans are tender. Add more water if required. Transfer mixture to food processor using slotted spoon. Add one cup cooking liquid, process until almost smooth. This sauce should be a little chunky. Season with salt and pepper, thin with cooking liquid if too thick. Anch Glazed Salmon Whisk together honey, ancho, and mustard in a small bowl. Season iwth salt and pepper. Brush salmon with oil on both sides, season with salt and pepper. Place salmon skin side sown on grill, cook 2-3 minutes until a crust has formed. Brush top of salmon with glaze, turn and continue to cook until a crust has formed, 2-minutes longer, until salmon is medium-done. Spoon black bean sauce onto plates, drizzle with jalapeno crema. Remove fillets from grill placing onto prepared plates, glazed side up, and brush with additional glaze.