Mexican Ancho Chile Lime and Honey Glazed Salmon
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Serving Size 6
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons SupHerb Farms Fusions® Salsa Red Blend
- 2 tablespoons SupHerb Farms Fusions® Mexican Ancho Chile with Lime
- 4 tablespoons Honey
- 1/4 cup Water
- 1 teaspoon Cornstarch
- 6 each Salmon fillet — 5 oz
Categories
- Categories: Latin, Mexican, South American
- Ingredients: Entrees, Seafood
Preparation
- Add olive oil to a large sauté pan and heat until olive oil smokes.
- Add SupHerb Farms Fusions® Red Salsa Blend and Mexican Ancho Chile with Lime, honey, and water. Bring to a boil, then turn heat down to simmer.
- Add cornstarch and 4 tablespoons of the ancho lime and honey mixture to a small mixing bowl and blend together.
- Add cornstarch mixture back into the glaze in the sauté pan and continue to simmer.
- When the glaze texture thickens, remove the pan from heat and allow to cool at room temperature for an hour.
- Grill the salmon. Top with Mexican Ancho Lime and Honey Glaze.
Serve immediately.