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Post Oak Grill's Pan Seared Chipotle Honey Glazed Salmon

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Recipe 2 of the series Chef Polo Becerra and chef Salazar.
Ingredients
  Salmon filet 7 Ounce
  Shrimp 2 Large, peeled, deveined
  Extra virgin olive oil 4 Teaspoon, divided
  Kosher salt To Taste
  Black pepper To Taste, freshly crushed
  Brandy 2 Tablespoon
Chipotle honey glaze
  Chipotle chili 4
  Honey 2 Tablespoon
  Broth 1⁄4 Cup (4 tbs)
For sauteed vegetables
  Carrots 2 Small, peeled, blanched
  Asparagus 2 Large, blanched (Peru Variety)
  Butter 1 Teaspoon
For mango relish
  Jalapeno chili peppers 1 Tablespoon, chopped finely
  Mango 1⁄4 Cup (4 tbs), diced
  Red pepper 1⁄4 Cup (4 tbs), seeded, diced
  Green pepper 1⁄4 Cup (4 tbs), seeded, diced
  Cilantro 2 Tablespoon, minced
  Chardonnay 3 Tablespoon
  Salt and pepper To Taste
For black bean relish
  Roma tomatoes 1⁄4 Cup (4 tbs), diced
  Avocado 1⁄4 Cup (4 tbs), diced
  Red onion 2 Tablespoon, chopped finely
  Corn kernel 1⁄4 Cup (4 tbs)
  Black beans 1⁄4 Cup (4 tbs), cooked in broth with salt and pepper
  Butter 1 Tablespoon
  Chardonnay 2 Tablespoon
Directions

GETTING READY
1. MANGO RELISH: Heat olive oil in a pan on medium.
2. Add all the ingredients except the chardonnay and cook till tender.
3. Season with salt and pepper to taste. Mix well to combine
4. Pour the chardonnay and let it simmer till it evaporates. Turn off the heat and set aside.
5. CHIPOTLE HONEY GLAZE: In a blender, blend all ingredients till pureed and smooth.
6. In a plate, place the salmon and pour 1 teaspoon of olive oil over it on both sides.
7. Season with salt and pepper. Mix well to coat both sides.
8. Pour the chipotle honey glaze over it and roll well to cover both the sides.
9. Repeat steps 7 & 8 with shrimps also.

MAKING
10. CHIPOTLE HONEY GLAZED SALMON: In a pan, heat 2 teaspoons olive oil on high heat.
11. Place the salmon meat side down and the shrimps.
12. Let it sear for 3 minutes on each side till they begin to caramelise.
13. Once both the sides of the salmon is caramelized, pour brandy into it and flambé and let it reduce to a sauce consistency on medium low heat.
14. BLACK BEAN RELISH: In another pan heat 1 teaspoon olive oil on medium.
15. Put all the ingredients and sauté them till tender.
16. Pour the chardonnay and let it reduce to sauce consistency.
17. Add butter and let it melt and the ingredients are soft.
18. In yet another pan, heat butter and put the blanched asparagus and carrot. Let it turn soft. Turn off the heat.

SERVING
19. In a serving plate, pour 2 tablespoons Black bean relish. Place the honey glazed salmon and shrimp on top and pour 2 tablespoons of mango relish on all over.
20. Arrange the sauted vegetables on the sides and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Searing
Ingredient: 
Salmon
Restriction: 
High Fiber, High Protein
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
1
If you enjoy salmon, then here is an interesting video recipe for you! A healthy looking recipe, this includes several interesting ingredients combined into one. A professionally conducted, step-by-step video, this is really appealing!

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