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Chef Way at Mesa Grill in brand-new York City, Bobby Flay presents his sweet-spicy salmon with three different sauces, consisting of tomatillo salsa, black color bean sauce and jalapeño crema (a play on mexico sour cream).

You are watching: Honey mustard glazed salmon bobby flay

Easy Way Omit the crema and serve the salmon v sour cream instead. More Salmon Recipes


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Ingredient Checklist 1 lb tomatillos, husked 1 red onion, coarsely chopped 8 garlic cloves, 2 chopped 2 large jalapeños, stemmed 1/4 cup canola oil, plus an ext for to brush Salt and also freshly floor pepper 1/4 cup new lime juice 1/4 cup chopped cilantro, plus sprigs for garnish 1/4 cup honey 1 box chipotle in adobo, chopped 1 teaspoon ground cumin One 19-ounce can black beans through their fluid 1 1/2 teaspoons pure ancho chile powder 1 1/2 teaspoons Dijon mustard 4 8-ounce center-cut salmon fillets, through skin tart cream, for serving
Preheat the oven to 375°. Spread the tomatillos on a roasting pan follow me with fifty percent of the onion, the 6 whole garlic cloves and also the jalapeños. Toss v 2 tablespoons the the oil and season v salt and also pepper. Roast for about 35 minutes, till tender.


Transfer the vegetables come a blender and also puree until smooth. Add the lime juice, chopped cilantro and 2 tablespoons the the honey and pulse to blend. Season the tomatillo salsa with salt and also pepper and also transfer to a bowl. Rinse the end the blender.


In a tool saucepan, heat one more 2 tablespoons that the oil. Add the chipotle, cumin, chopped garlic and also the continuing to be onion and also cook end moderate heat, stirring occasionally, until the onion is softened, around 5 minutes. Add the beans through their liquid and 1/4 cup the water and also cook over low warmth for 15 minutes. Transport the black bean mixture to the blender and puree until smooth. Season the sauce v salt.


Light a grill or preheat a grill pan. In a small bowl, integrate the staying 2 tablespoons of honey v the ancho chile powder and also mustard and season through salt. Brush the salmon through oil and season with salt and pepper. Grill the fish skin side under over moderately high warmth until an extremely crisp, about 3 minutes. Chef the fish on the continuing to be 3 sides simply until lightly charred, 3 minutes longer. Brush the salmon v the chile-honey glaze and grill skin side up till lightly caramelized, 2 minutes.

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Spoon the tomatillo salsa top top plates and also top v the salmon. Garnish with sour cream and also the cilantro sprigs and also serve through the black color bean sauce.


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