Thursday, April 15, 2010


Tonight we made a recipe out of the recent Food & Wine and it did not disappoint!  (and of course it was from Mark's idol, Bobby Flay!)

I also made the black bean puree sauce which turned out to be GREAT!  We are already thinking of other ways to use this sauce.  It had a great flavor, not too spicy...really the perfect accent to many things. 

We also had Ina's sauteed spinach on the side - spectacular as always.

It was a very tasty, quick, and nutritious meal.

Here's the recipe for the salmon and black bean sauce:

  • 1/4 cup honey
  • 1 canned chipotle in adobo, chopped
  • 1 teaspoon ground cumin
  • 2 cloves garlic, chopped
  • 1/2 red onion
  • One 19-ounce can black beans with their liquid
  • 1 1/2 teaspoons pure ancho chile powder
  • 1 1/2 teaspoons Dijon mustard
  • Four 8-ounce center-cut salmon fillets, with skin
  1. In a medium saucepan, heat 2 tablespoons of canola oil. Add the chipotle, cumin, chopped garlic and the remaining onion and cook over moderate heat, stirring occasionally, until the onion is softened, about 5 minutes. Add the beans with their liquid and 1/4 cup of water and cook over low heat for 15 minutes. Transfer the black bean mixture to the blender and puree until smooth. Season the sauce with salt.
  2. Light a grill or preheat a grill pan. In a small bowl, combine 2 tablespoons of honey with the ancho chile powder and mustard and season with salt. Brush the salmon with oil and season with salt and pepper. Grill the fish skin side down over moderately high heat until very crisp, about 3 minutes. Cook the fish on the remaining 3 sides just until lightly charred, 3 minutes longer. Brush the salmon with the chile-honey glaze and grill skin side up until lightly caramelized, 2 minutes.

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