I suffer from Inflammation of my joints, so if I don’t eat at least half way healthy, I can be in quite some pain at times. Proper nutrition is key, but as a foodie/food blogger that’s not always easy. However: oily fish like salmon (or tuna, mackerel or sardines) help reduce the inflammation. I do love salmon, and I’m forever on the quest for a new recipe. Just recently I got my hands on this one right here, which happens to be a classic recipe by Bobby Flay. I ate at his restaurants, they’re great, so I felt confident that this would be delicious, and it was. I hope you follow my lead!
What you’ll need:
- 1 pound tomatillos, husked
- 1 red onion, coarsely chopped
- 8 garlic cloves, 2 chopped
- 2 large jalepeños, stemmed
- 1/4 cup canola oil, plus more for brushing
- salt and black pepper
- 1/4 fresh lime juice
- 1/4 cup fresh cilantro, plus sprigs for garnish
- 1/4 cup honey
- 1 can chipotle in adobo, chopped
- 1 tsp ground cumin
- 1 (19oz) can black beans with liquid
- 1 1/2 tsp ancho Chile powder
- 1 1/2 tsp Dijon mustard
- 2 pounds salmon fillets, cut into 4 pieces
- sour cream for serving
Preheat oven to 375 degrees.
In a roasting pan, spread out the tomatillos, half the red onion, 6 of the garlic cloves, and the jalapeños. Toss with 2 tbsp of oil and salt and pepper. Roast for 35 minutes.
Transfer to a blender or food processor and blend until smooth. Add lime juice, chopped cilantro, and 2 tbsp of the honey and continue to blend until smooth. Transfer to a bowl, and rinse the blender.
Black Bean Sauce
In a medium saucepan, heat another 2 tbsp of oil. Add chipotle, cumin, chopped garlic, and the other half red onion. Cook for 5 minutes. Add the beans with their liquid, and 1/4 cup of water and continue cooking for another 15 minutes over low flame.
Transfer to blender or food processor and blend until smooth. Season with salt and transfer to a bowl.
Light your grill or preheat a grilling pan. In a small bowl combine the remaining 2 tbsp of honey with the Chile powder and the mustard and season with salt and pepper.
Season the fish with salt and pepper and grill or pan fry in an oiled grilling pan for 2 to 5 minutes on each side (depending on the level of doneness you prefer). Brush the Chile- honey mixture onto the fish and cook for another minute on each side. The skin side should be crispy and caramelized now.
Spoon the Tomatillo Salsa onto plates and place the salmon atop. Garnish with sour cream and a prig of cilantro. Serve with the black bean sauce. Accompany with rice if you like!
For more info on Bobby Flay’s recipes click here