Beer makes batters better, meat more tender, and sauces more flavorful.
Ancho Chile and Lime-Crusted Salmon with Chipotle Cream Sauce
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- #106720
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 pound fresh salmon
For the rub
1 teaspoon ancho chile powder (or to taste)
2 tablespoons lime zest, minced
2 tablespoons ground cumin
1 tablespoon brown sugar
salt
black pepper, to taste
For the sauce
2 cups heavy cream
2 teaspoons fresh garlic, minced
2 tablespoons chipotle chiles, minced
1 tablespoon lime juice
salt
black pepper, to taste
directions
For the rub: Place all rub ingredients in a food processor. Pulse until thoroughly blended. Place in a small bowl.
Preheat oven to 350 degrees F.
For the sauce: In a small sauce pan, heat the garlic and chilies in olive oil. Add the heavy cream and lime juice. Season to taste with salt and pepper.
For the fish: Gently rub the spice mixture on the salmon and cut into desired fillet sizes. In a saute pan, heat some olive oil and sear both sides of the fillet, about 1 minute per side. Place on a baking sheet and bake in oven for 10 to 15 minutes, or until done.
To serve: Place cooked fillets on a plate, and pour the sauce over the fish.
Recipe Source: Matt Brandsey, chef of Pour at Four, Tacoma
added by
ladybug
nutrition data
570 calories, 49 grams fat, 9 grams carbohydrates, 26 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
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reviews & comments
August 25, 2010
Great recipe! We let the sauce simmer longer to thicken a bit more. You can modify the amount of chipotle in the sauce if you wish (or add it to taste)