Bobby Flay's Red Chile-Honey Glazed Salmon with Black Bean Sauce and Jalapeno Crema
This is on page 116 of his Mesa Grill Cookbook. It is so yummy! I cheated and used canned black beans instead of dried but it was great. Use less adobe chile and jalapeno if you like your food on the milder side. The version on Food and Wine's website calls for sour cream but I used creme fraiche.
You can find the recipe at:
http://www.foodandwine.com/recipes/aspen-2007-ancho-and-honey-glazed-salmon
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