Sunday, October 5, 2008

Maple Syrup, Ancho Chili and Rum Caramelized Salmon

Sugar, spice, booze and arguably the best fish ever to swim in water are a match made in heaven. Or in my kitchen.

There's nothing too complicated about this recipe. I fried salmon in a bit of canola oil, flipped it over then poured in some maple syrup, a generous few pinches of smoky dark ancho chili powder, and a splash of white rum (be careful if you have a gas don't want to flambé your forehead). I then turned the salmon in it, letting the edges caramelize as it cooked, making sure not to overheat the sauce thus causing it to burn. Maybe a bit of garlic would have been a good addition. But this worked nonetheless. Simple and yummy.

1 comment:

Sol Flamberg said...

Hiya Stone Spoon great recipe and if any of your loyal followers ever want to recreate that gorgeous Ancho Chile Glazed Salmon you can get Anchos & Black Beans (which would go very well with it I think) from here :

They've got loads of products that I love love love. The best range of authentic Mexican foods & chillies.

Check them out folks! Saludos!!