Post Oak Grill's Pan Seared Chipotle Honey Glazed Salmon Recipe Video
Ingredients
| Salmon filet | 7 Ounce | |
| Shrimp | 2 Large, peeled, deveined | |
| Extra virgin olive oil | 4 Teaspoon, divided | |
| Kosher salt | To Taste | |
| Black pepper | To Taste, freshly crushed | |
| Brandy | 2 Tablespoon | |
| Chipotle honey glaze | ||
| Chipotle chili | 4 | |
| Honey | 2 Tablespoon | |
| Broth | 1⁄4 Cup (4 tbs) | |
| For sauteed vegetables | ||
| Carrots | 2 Small, peeled, blanched | |
| Asparagus | 2 Large, blanched (Peru Variety) | |
| Butter | 1 Teaspoon | |
| For mango relish | ||
| Jalapeno chili peppers | 1 Tablespoon, chopped finely | |
| Mango | 1⁄4 Cup (4 tbs), diced | |
| Red pepper | 1⁄4 Cup (4 tbs), seeded, diced | |
| Green pepper | 1⁄4 Cup (4 tbs), seeded, diced | |
| Cilantro | 2 Tablespoon, minced | |
| Chardonnay | 3 Tablespoon | |
| Salt and pepper | To Taste | |
| For black bean relish | ||
| Roma tomatoes | 1⁄4 Cup (4 tbs), diced | |
| Avocado | 1⁄4 Cup (4 tbs), diced | |
| Red onion | 2 Tablespoon, chopped finely | |
| Corn kernel | 1⁄4 Cup (4 tbs) | |
| Black beans | 1⁄4 Cup (4 tbs), cooked in broth with salt and pepper | |
| Cilantro | 2 Tablespoon, minced | |
| Butter | 1 Tablespoon | |
| Chardonnay | 2 Tablespoon | |
| Salt and pepper | To Taste | |
Nutrition Facts
Serving size: Complete recipe
Calories 1655 Calories from Fat 614
% Daily Value*
Total Fat 71 g109%
Saturated Fat 18.2 g91.2%
Trans Fat 0 g
Cholesterol 417.5 mg139.2%
Sodium 1854.4 mg77.3%
Total Carbohydrates 76 g25.5%
Dietary Fiber 16.1 g64.4%
Sugars 45.1 g
Protein 141 g281.7%
Vitamin A 631.4% Vitamin C 234.6%
Calcium 30.5% Iron 40.8%
*Based on a 2000 Calorie diet
Directions
1. MANGO RELISH: Heat olive oil in a pan on medium.
2. Add all the ingredients except the chardonnay and cook till tender.
3. Season with salt and pepper to taste. Mix well to combine
4. Pour the chardonnay and let it simmer till it evaporates. Turn off the heat and set aside.
5. CHIPOTLE HONEY GLAZE: In a blender, blend all ingredients till pureed and smooth.
6. In a plate, place the salmon and pour 1 teaspoon of olive oil over it on both sides.
7. Season with salt and pepper. Mix well to coat both sides.
8. Pour the chipotle honey glaze over it and roll well to cover both the sides.
9. Repeat steps 7 & 8 with shrimps also.
MAKING
10. CHIPOTLE HONEY GLAZED SALMON: In a pan, heat 2 teaspoons olive oil on high heat.
11. Place the salmon meat side down and the shrimps.
12. Let it sear for 3 minutes on each side till they begin to caramelise.
13. Once both the sides of the salmon is caramelized, pour brandy into it and flambé and let it reduce to a sauce consistency on medium low heat.
14. BLACK BEAN RELISH: In another pan heat 1 teaspoon olive oil on medium.
15. Put all the ingredients and sauté them till tender.
16. Pour the chardonnay and let it reduce to sauce consistency.
17. Add butter and let it melt and the ingredients are soft.
18. In yet another pan, heat butter and put the blanched asparagus and carrot. Let it turn soft. Turn off the heat.
SERVING
19. In a serving plate, pour 2 tablespoons Black bean relish. Place the honey glazed salmon and shrimp on top and pour 2 tablespoons of mango relish on all over.
20. Arrange the sauted vegetables on the sides and serve.
Editors Review
If you enjoy salmon, then here is an interesting video recipe for you! A healthy looking recipe, this includes several interesting ingredients combined into one. A professionally conducted, step-by-step video, this is really appealing!Chef
