A friend gave us a glorious Salmon fillet from a fishing trip they went on, and so we figured we’d do something fun to honor their gift! Pursuant to that, we decided to break out our Cast Iron Pan and build a rich, smoky, sweet glaze for it…enter: Raw Local Honey and Ancho Chili Powder! The glaze wound up accentuating the fish very nicely, as it stopped well short of overpowering it.
We served our salmon with a blend of red quinoa, orzo, yellow split peas, and pearled cous cous and some sauteed Broccoli Rabe.
Time: 15 Minutes
Ingredients:
- Salmon Fillet
- Honey
- Ancho Chili Powder
Method:
- Heat some olive oil in a cast iron (or nonstick) pan.
- When it’s hot, place your salmon skin side up, and sear the flesh for about 4-5 minutes so that it’s golden brown and has a little crispiness to it.
- As your salmon cooks, mix some honey and ancho chili powder in a small bowl.
- Flip your salmon, and allow the skin side to sear next (another 3-4 minutes).
- As your salmon sears on the skin side, use a spoon to spread your ancho infused honey atop your salmon.
- When your salmon reaches a minimum internal cooked temperature of 145 degrees F in the thickest part, you’re done!
- Plate, devour, and enjoy!
