Chile Maple Glazed Salmon with Black Bean and Corn Salsa

 

We are in Denmark now for a few weeks re-connecting with family and friends. This week, we are relaxing at a beach house in the fishing village of Gilleleje on the northern coast of Zealand, about 30 miles north of Copenhagen.  Tonight we are hosting some old friends and, as usual, cooking up a storm as we entertain around a dinner.  One thing I enjoy most about cooking for friends here, is their genuine enjoyment of dishes that are inspired by American ingredients.  We may take for granted the flavors, spices, and products we can find in our markets and gardens in the U.S., yet, in other countries many of these ingredients are considered exotic, rare and exciting. 

Salmon is prolific and fresh in this part of the world, and today I purchased some filets from the fishmonger in the harbor.  I will grill them this evening, but with an American twist - just to shake things up a bit.  I will use maple syrup and chile pepper in the basting sauce, which are not as easy to find here, and serve them with a Black Bean and Corn Salsa, adding a nice southwest American twist.  I am sure my Danish friends will enjoy this and consider the menu "interesting," which is a typically understated Danish way of saying exciting. 

Chile Maple Glazed Salmon
Serves 6

The heat of Serrano chile adds a bite to the buttery-smooth flavor of salmon glazed with sweet maple syrup.

1/2 cup (120 ml.) maple syrup
1/4 cup (60 ml.) water
2 garlic cloves, minced
1 medium-heat red chile pepper, such as Serrano, stemmed
Juice from one lime
1/2 teaspoon salt
6 salmon fillets

Fresh cilantro leaves

In a small heavy saucepan, combine maple syrup, water, garlic, chile pepper, lime juice and salt.
Bring to a boil.  Reduce heat and simmer until sauce is reduced by half.  Remove chile pepper.  Cool.

Preheat oven grill.   Arrange salmon, skin-side down on oiled oven pan.  Baste with maple syrup glaze.  Grill in oven 4 minutes.  Brush with glaze.  Continue to grill until just cooked through, and top begins to brown, about 4 more minutes.  Remove from oven.  Transfer to serving plates.  Brush with remaining glaze and serve garnished with fresh cilantro leaves.

Black Bean, Corn and Red Pepper Salsa
Makes about 5 cups

This festive combination combines the tastes, textures and colors of a good salsa.  The sweetness and crunch of corn and red pepper mingle with earthy black beans, dressed with the flavors of coriander and cumin, the heat of Tabasco and the tartness of lime.

2 ears of corn, cooked, kernels removed (or 2 cups defrosted frozen sweet corn)
2 cups black beans, cooked
1 medium red onion, chopped
1 sweet red pepper, stemmed, seeded, ribs removed, diced
1 garlic clove, minced
2 tablespoons fresh lime juice
1/4 cup (60 ml.) olive oil
1 teaspoon cumin powder
1 teaspoon Tabasco sauce, or to taste
Salt and freshly ground black pepper, to taste
Generous handful of fresh cilantro (coriander) leaves, chopped, about 1 cup

Place ingredients in a large bowl.  Toss to combine.  Adjust seasoning to taste.
Cover and refrigerate 1 hour.  Serve garnished with fresh cilantro leaves.  (Salsa can be made 6 hours in advance. Do not add chopped cilantro leaves until one hour before serving.)  

Garnish with fresh cilantro leaves. 

 

 

Comments

[Andrea]

This looks so good. I really enjoy salmon, though husband is not a fan. He does like Tex Mex, so I could probably get him interested in this. Thanks!