RED CHILE SEARED SALMON WITH BALSAMIC ROSE-HIP GLAZE

RED CHILE SEARED SALMON WITH BALSAMIC ROSE-HIP GLAZE

Ingredients:

1. 2 - 6oz Salmon steaks  
2. 2oz Chimayo Chile Brothers' Powdered Red Chile
3. 1oz AP flour
4. 2oz Rose-hips 
5. 2oz Balsamic vinegar
6. 1 large Shallot - Sliced very thin  
7. Zest from 1 Orange
8. 3 tablespoons Sugar 
9.  3 tablespoons oil
10. Salt to taste

Procedure:

1. Begin by macerating your rose hips in the balsamic for ½ hour.
2. Heat 1 tbsp. oil in sauté pan and add shallots. Cook until translucent.
3. Add Rose-hips, Balsamic and zest carefully as it might flare from the vinegar.
4. Add Sugar, cook until dissolved and remove from heat..
5. In a dredging dish combine flour and Chimayo Chile Bros. Chile with a pinch of salt and mix well.
6. Lay salmon steaks top down into the dredge and wait 2 minutes. Depending on the heat of your Chile you might want to even roll them in it if you like it spicy.
7. In a moderate hot sauté pan, sear Salmon top-down first, until you get a nice crust then flip. Reduce heat and cook for 2 to 3 more minutes depending on the thickness, until the internal temperature is 140 to 150 degrees F.
8. While the Salmon is finishing reheat balsamic reduction and reduce until thick like syrup.
9. Drizzle salmon with glaze and serve. It is very strong so go light and add more later if desired.

Many different starch and vegetable sides work well with this salmon. I always go for what is in season. Roasted potatoes and braised greens is a fall favorite. Remember to use my favorite CCBs Powdered Chimayo Red Chile for the best flavor! (Serves 2)

Enjoy!!! 

Captain Capsicum

ORDER RED CHILI FROM CHIMAYO TODAY!