Ancho Chile and Lime-Crusted Salmon with Chipotle Cream Sauce Recipe

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

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.

reviews & comments

Valerie REVIEW:
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)