Ancho Chile Salmon Recipe
Creamy Celeriac Puree, Fresh Corn Salsa, Ancho Chile Glaze, Romesco Glazed Green Beans, Chimichurri
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Ingredients
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Salmon and Ancho Chile Glaze
Celeriac Puree
Fresh Corn Salsa
Romesco Glazed Green Beans
Chimichurri
Method
Preparation of Ancho Chile Salmon
- 1
Prepare the Ancho Chile Glaze
In a small bowl, combine ancho chile powder, olive oil, honey, minced garlic, lime juice, salt, and black pepper. Mix well to create a glaze.
- 2
- 3
Celeriac Puree
- 4
Cook the Celeriac
In a large pot, bring salted water to a boil. Add the cubed celeriac and cook until tender, about 15 minutes. Drain and set aside.
- 5
Puree the Celeriac
In a blender or food processor, combine the cooked celeriac, heavy cream, butter, salt, and black pepper. Blend until smooth and creamy.
Fresh Corn Salsa
- 6
Prepare the Salsa
In a large bowl, combine fresh corn kernels, chopped red onion, diced tomato, cilantro, lime juice, and salt. Mix well and let sit for 10 minutes to allow flavors to meld.
Romesco Glazed Green Beans
- 7
Cook the Green Beans
In a pot of boiling salted water, cook the green beans for about 5 minutes until bright green and tender-crisp. Drain and set aside.
- 8
Glaze the Green Beans
In a large skillet, heat olive oil over medium heat. Add the cooked green beans and toss with romesco sauce until well coated. Season with salt.
Chimichurri
- 9
Make the Chimichurri
In a bowl, combine chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, and salt. Mix well and let sit for at least 10 minutes before serving.