User menu

Main menu

How To Be a BBQ Beast Master

FISH

Southwestern Salmon With Chili Chutney


Time: 1 hour
Serves: 4

• 1 Cup cream, crème fraiche or sour cream
• 3 Garlic cloves, chopped
• 2 Tsp. grated lime zest
• 2 Tbs. fresh lime juice
• 1 Tbs. ancho chili powder
• 2 Tsp. ground coriander
• 1 Tsp. ground cumin
• ¼ Tsp. turmeric
• ¼ Tsp. chili de arbol powder
• 4 Skin-on 8 oz. salmon fillets

Salmon Fillets
• 2 Tbs. plus 1 tsp. canola oil
• Kosher salt and freshly ground black pepper
• Chopped green onion, for garnish
• 2 limes, halved
 

1. Whisk together first nine ingredients in a baking dish. Add the salmon fillets and turn to coat in the marinade. Cover and refrigerate for at least 20 minutes and up to one hour.

2. Heat your grill to high.
 
3. Remove the salmon from the marinade and wipe off the excess with paper towels. Brush the salmon on both sides with 2 Tbs. of the oil and season with salt and pepper. Grill until golden brown on both sides and cooked to medium, about four minutes per side.
 
4. Meanwhile, brush the cut side of the limes with the remaining 1 tsp. oil and place on the grill, cut-side down, until browned, one minute.
 
5. Transfer the salmon to plates and garnish with green onion. Add a lime half to each plate for squeezing over the salmon and serve the chutney on the side.

Chili Chutney
• 2 Dried ancho red chilies
• 2 Tbs. canola oil
• 1 Small red onion, diced
• 1 Garlic clove, chopped
• 4 Plum tomatoes, halved and diced
• 1 Tsp. dried oregano 
• 2 Tsp. clover honey
• Kosher salt and freshly ground black pepper
• 3 Green onions, diced
 
1. Soak chilies in 2 cups hot water for ½ hour. Drain, reserving ¼ cup of liquid; stem, seed, and dice the chilies. Blend with liquid.
 
2. Heat the oil in a medium saucepan over medium heat. Add the red onion and cook until soft, five minutes. Add the garlic and cook for 30 seconds. Add the chili puree, boil, and cook until thickened, five minutes.

3. Add the tomatoes and oregano and cook until softened, 10 minutes. Stir in honey and season with salt and pepper. Remove from heat and fold in green onions. Serve warm.


SIDE
Coleslaw 
with Creamy Cumin-Lime Dill 
Vinaigrette

Time: 2 hours
Serves: 4-6 

• ½ Cup mayonnaise
• Zest of 1 lime, finely grated
• ¼ Cup fresh lime juice
• 1 Tsp. celery salt
• ½ Tsp. toasted cumin seeds 
• 1 Tbs. sugar
• ¼ Cup chopped fresh dill
• Salt and freshly ground black pepper
• 1 Head Napa cabbage, finely shredded
• 1 Large carrot, julienned
• 1 Red bell pepper, julienned
• 1 Yellow bell pepper, julienned
• 1 Small red onion, halved and thinly sliced
 
1. Whisk together mayonnaise, lime zest, lime juice, celery salt, cumin seeds, sugar, and dill in a large bowl and season with salt and pepper.
 
2. Add cabbage, carrot, peppers, and onion, and toss to coat in the dressing; season with salt and pepper. Cover and refrigerate for at least one hour and up to four hours before serving.
 
Recipes from Bobby Flay, Iron Chef and owner of Mesa Grill, Bar Americain, Bobby Flay Steak, and Bobby’s Burger Palace.

Pages