Thursday, January 17, 2013

ANCHO CHILI SALMON

3 minced garlic cloves
1 tsp minced shallot
1 cup orange juice
1 tbsp balsamic vinegar
3 tbsp honey
1 tbsp ground ancho chili pepper
1/4 tsp salt
pinch of black pepper
1 lb salmon fillet
2 tsp canola oil
2 tbsp minced fresh cilantro for garnish

Spray a small saucepan with nonstick cooking spray; over medium-high heat, saute the garlic and shallot until tender.  Add the orange juice and balsamic vinegar and bring mixture to a boil.  Reduce heat to simmer and cook, uncovered, for 20 to 25 minutes until reduced to a fourth of a cup.  Stir in the honey, chili pepper, salt, and pepper.

In a large cast iron or other ovenproof skillet, heat the canola oil.  Add the salmon and brown on both sides.  Brush a quarter cup of the sauce over the salmon.  Bake, uncovered, in a 400 degree oven for 8 to 10 minutes until the salmon flakes easily with a fork.


Brush any remaining sauce over the salmon and sprinkle with the cilantro to serve.

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