Red chile-honey glazed salmon with black bean sauce and jalapeno crema from Bobby Flay's Mesa Grill Cookbook: Explosive Flavors From The Southwestern Kitchen (page 116) by Bobby Flay

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Notes about this recipe

  • MissKoo on November 14, 2025

    Made this with steelhead fillets for Cookbook Dinner as they are much more flavorful than salmon. The glaze is simple and delicious but the fish did become slightly blackened. Fortunately, everyone liked it that way, very flavorful. The jalapeño crema is a very nice add. The beans were okay -- I actually made them a day ahead. Initially they were too hot from the chipotle chiles so I did add some acid (vinegar) to tone down the heat and would probably skip them another time.

  • sbackman on March 22, 2024

    The salmon and jalapeño cream were good but the beans were way too heavy paired with the delicate salmon. I would leave them out. For me, this was just an ok dish.

  • peaceoutdesign on July 17, 2020

    Left out the jalapeno due to a family member and heat. Served the salmon warm and the sauce cold. I would not recommend putting the sauce on and flipping the salmon it burns too much.

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