Chile-Honey Glazed Salmon with Black Bean Sauce and Jalapeño Crema

This is one of my few repeat meals that I make several times a year.  It comes from “The Mesa Grill Cookbook” by Bobby Flay.  We had this for the first time about three years ago, and we still love it.  We’ve made it for company several times, and they have all raved about it.  Try it, you’ll love it!  And it’s pretty easy, for a Bobby Flay recipe.


Black Bean Sauce:
1 (15 ounce) can of black beans
1 small red onion, coarsely chopped
2 garlic cloves, peeled
2 chipotle chiles in adobo sauce, chopped
1 tsp ground cumin
Kosher salt

1/3 cup honey
1 tbs ancho chile powder
1 tbs Dijon mustard
Salt and pepper
Four (8 ounce) salmon fillets, skin on
2 tbs cooking oil
2 scallions, thinly sliced (optional, but I highly recommend)

Jalapeño Crema:
1/2 cup crema, or sour cream
1 large jalapeño chile, seeded and finely chopped
Salt and pepper

Black Bean Sauce:
Preheat a medium sauce pot over medium-high heat. Add a drizzle of oil, then saute the onion and garlic until softened. Add the black beans, chipotle, and cumin. Season to taste with salt and pepper. Stir together for a few minutes to let the flavors marry. Using an immersion blender, puree the black bean mixture. Keep warm until serving.

To make the glaze, whisk together the honey, ancho chile powder, and mustard in a small bowl; season to taste with salt and pepper.
Preheat a grill pan over high heat. Brush the salmon with oil on both sides and season with salt and pepper. Place the salmon in the pan, skin side down, and cook until golden brown and a crust has formed, 3 to 4 minutes. Brush the top of the salmon with some of the glaze, flip over the fish, and continue cooking until a crust has formed and the salmon is cooked to medium, about 2 more minutes. The salmon will be pink in the center. Cook it longer if you must have it really cooked through, but I don’t recommend doing that. It will taste like cat food.

Jalapeño Crema:
Combine the minced chile and the sour cream in a mini food processor. Puree until blended. Season to taste with salt and pepper.

To serve: Spoon some of the black bean sauce in the center of your plate. Drizzle with some jalapeno crema. Set the salmon in the center, glazed side up, and brush with more glaze. Drizzle some more crema, if desired, and garnish with the scallions. (You will see in the picture that I did not garnish with scallions. I thought we had some, but we didn’t.)


About jwall915

I love to cook and I love to travel! This blog explores my love of both. I share recipes and restaurant reviews, and I blog the trips I take.
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2 Responses to Chile-Honey Glazed Salmon with Black Bean Sauce and Jalapeño Crema

  1. I had that too! 🙂 It was great! thanks for sharing!
    Ancho Chile Honey Glazed Salmon

  2. jwall915 says:

    Thanks for the comment! I love Mesa Grill in New York, and I have loved making the dishes from the Mesa Grill cookbook. 🙂

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