FW Tasting Notes

Read the transcript of this video
The next dish is a salmon dish. The salmon is grilled and it has a glaze on it with some honey and some mustard and ancho chilis. It sits on a bed of black bean sauce. And it also a jalapeno creme in the black bean puree. You here a lot about soaking beans or dried beans before you cook them and basically the good reason for that is that it will cut the cooking time in half Dried dates can take hours and hours and hours. We're gonna put them in some more water with some onions and some garlic. And make sure there's an abundance of water. Because the beans are going to expand. And then we're gonna take some chipotles. You can put a couple of those in there. And then some cumin. Cumin is that earthy spice you find a lot in Mexican cooking. We would bring this to a boil and then turn it down to a simmer. And we probably cook these for somewhere between 45 minutes and an hour. See if you soak them, it just cuts the cooking time down tremendously. Now you have a choice, you can sort of make a chunky black bean sauce or a pureed one, I'm using a pureed one for this one just cuz I think it works really well with the salmon. Let's make this glaze cuz it's very simple. Some honey, some Dijon mustard. And some ancho chili powder. Now you could use whatever kind of chili powder you want. Obviously there are ones that are hotter. There are ones that are sweeter. Ancho chilis are, they're sort of fruitier. We're gonna take some sour cream. Now you wanna make sure that you really roast the peppers cuz they're such good, sweet Flavor in the fleshless peppers and if you don't cook them, it doesn't come out as much. Leave the seeds in, it's not necessary to take them out. If you take the seeds out of the pepper, a lot of people say that it takes a lot of the heat out of it. But I always say, like if you're using a chili pepper, why take the heat out. [SOUND] Okay, so we have our creama. Okay, season both sides with salt and pepper So let's see what happens. I want to hear that sizzle. So you want to leave it alone until it gets really nice and crusty on one side. We flip it once, turn down the heat and let it cook through. You want to taste the flavor of the salmon, so if you overcook it, obviously you're gonna lose some of that. Yeah it doesn't really get the lines but it gives a really nice crust. That's what you wanna see. Now we're going to take our glaze, just like, one thin layer. You don't want to over do it, you still want to taste the flavor of the salmon. We're going to put this into the oven. [SOUND] So now we're going to take some of our black bean sauce [BLANK_AUDIO] And it's such a beautiful color, so black it's almost purple. [BLANK_AUDIO] [SOUND] Wow, man, is this oven fast. [LAUGH] Okay. So then I'm gonna take our salmon. And this is a good way to serve it at home obviously, family-style. That's the only way I serve at home. Like you would never see me like, if there's 12 people in my house, like we don't send out 12 plates of individual salmon. All right. So we're gonna take our creamer here. [BLANK_AUDIO] And then, this is some oil that I just mixed with a little bit of cilantro, and it just brings out the color of the plate, you'll see this. And do we have our trusty red pepper sauce? Yeah, why not. [BLANK_AUDIO] That's a little flavor, it makes it grow. Thank you so much for coming. My name is Bobby Flay, have a great time. [APPLAUSE]
Sponsored Stories
FW Tasting Notes


Advertisement