This recipe is more about the sauce than it really is about the main ingredient. The honey-chili sauce is a great twist on salmon. I find this is best when baked on the salmon, but you can add it to grilled or fried salmon too. It’s not too strong and the taste of the salmon is alway there. So at the end you have honey-chili salmon, enjoy!
NOTE: I used red chili flakes instead of the chili powder, it adds a bit more heat.
1/4 cup finely chopped shallots
2/3 cup honey, slightly warmed
1/4 sherry vinegar
1 tsp pasilla chili powder
1/4 tsp ground cumin
1-1/2 cup chicken or vegetable broth
1 tsp chopped cilantro
2Tbsp chopped toasted pecans
1: Lightly coat a sauté pan with cooking spray and place over medium-high heat. Add shallots and sauté until tender
2: Add honey and vinegar to pan. Quickly stain in Chile powder, cumin and broth. Bring to a boil and boil until reduced by half
3: Transfer sauce to a blender and blend until smooth. Season to taste with salt and pepper, stir in cilantro.
4: prepare salmon in desired method,
5: add sauce to salmon and garnish with toasted pecans
Recipe source P90X Nutrition Plan book for the sauce.
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