Southwestern salmon with chili chutney
Southwestern salmon with chili chutney recipe: Source: Bobby Flay contribution to Maxim July 2013
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Ingredients
- 1 cup cream, creme fraiche, or sour cream
- 3 cloves garlic chopped
- 2 tsp lime zest grated
- 2 tbs fresh lime juice
- 1 tbs ancho chili powder
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1/4 tsp turmeric
- 4 8 oz salmon fillets skin on
- 2 tbs canola oil
- 1 tsp canola oil
- kosher salt
- ground black pepper
- 1 green onion chopped
- 2 limes halved
- 2 dried ancho red chilies
- 1 small red onion diced
- 1 clove garlic chopped
- 4 plum tomatoes halved and diced
- 1 tsp dried oregano
- 2 tsp clover honey
- 3 green onions diced
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