“Full-flavored and rich in taste and texture, this salmon pairs perfectly with the robustly smoky tomato chutney. The salmon is marinated in an earthy blend of Southwestern spices. The crema (sour cream works too) in the marinade adds a touch of tanginess and an extra-silky texture.”—Bobby Flay
Southwestern Marinated Grilled Salmon By Bobby Flay, Mesa Grill
Tomato-Red Chile Chutney
2 dried ancho or New Mexican red chiles 2 c. hot water 2 tbsp. canola oil 1 small red onion, finely diced 1 garlic clove, finely chopped 4 plum tomatoes, halved and diced 1 tsp. dried Mexican oregano 2 tsp. clover honey Kosher salt and freshly ground black pepper 3 green onions, green and pale green parts, finely diced
Soak red chiles in hot water for 30 minutes. Drain, reserving ¼ c. of soaking liquid, and then stem, seed and dice chiles. Combine chiles and reserved soaking liquid in a blender and blend until smooth. Heat oil in a medium saucepan over medium heat. Add red onion and cook until soft, about 5 minutes. Add garlic and cook for 30 seconds. Add red chile puree, bring to a boil, and cook until slightly thickened, about 5 minutes. Add tomatoes and oregano and cook until slightly softened, about 10 minutes. Stir in honey and season with salt and pepper. Remove chutney from heat and fold in green onions. Serve warm or at room temperature.
Southwestern Marinated Grilled Salmon
1 c. cream, crème fraiche, or sour cream 3 garlic cloves, finely chopped 2 tsp. grated lime zest 2 tbsp. fresh lime juice 1 heaping tbsp. ancho chile powder 2 tsp. ground coriander 1 tsp. ground cumin ¼ tsp. chile de arbol powder 4 (8 oz.) skin-on salmon fillets 2 tbsp. plus 1 tsp. canola oil Kosher salt and freshly ground black pepper 2 limes, halved Chopped green onion, for garnish
Whisk together first 8 ingredients in a baking dish. Add salmon fillets and turn to coat in marinade. Cover and refrigerate for at least 20 minutes and up to 1 hour. Heat grill to high. Remove salmon from marinade and wipe off excess with paper towels. Brush on both sides with 2 tbsp. oil and season with salt and pepper. Grill until golden brown on both sides and cooked to medium, about 4 minutes per side. Meanwhile, brush cut side of the limes with the remaining teaspoon oil and place on grill, cut side down, until browned, 1 minute. Transfer salmon to plates and garnish with green onion and a lime half. Serve chutney on the side.