Bobby Flay strikes again with this amazing spicy sweet salmon recipe from his Mesa Grill restaurant.
This was so easy and so good. next time I will do this on the BBQ.
Salmon glaze ingredients
1/3 cup honey
1 Tbs ancho chili powder
1 Tbs Dijon mustard
Salt & pepper
4 salmon fillets, 8 oz. each
2 Tbs canola oil
Whisk together honey, ancho chili powder and mustard in a small bowl, and season with salt and pepper. Preheat nonstick pan over high heat. Brush salmon with oil on boths sides, and season with salt and pepper. Place salmon in the pan, skin-side down, and cook until golden brown and a crust has formed, about 2 to 3 minutes. Brush the top fo the salmon with some of the glaze, flip over, and contiue cooking about 2 minutes longer, until a crust has formed and the salmon is cooked to medium.
Remove salmon from the pan, glazed-side up, and brush with some more of the ancho glaze.