Red Chile Crusted Salmon

This mild chile crusted fish can be pan fried or broiled. The lime sauce gives it a bright taste.

• 4 - 7 oz salmon filets
• olive oil
• red chile crust (recipe below)
• lime butter sauce (recipe below)

Red Chile Crust

• 1 TB. yellow corn meal
• ½ tsp. cumin
• ½ tsp. granulated garlic
• 2 TB. paprika
• 2 TB. chile powder
• ½ tsp. salt

Combine all ingredients and mix well.

Lime Butter Sauce

• ½ cup white wine
• juice of one lime
• ¼ cup diced yellow onion
• 2 cloves minced garlic
• ½ tsp. salt
• dash of white pepper
• ¼ cup heavy cream
• ½ stick butter, unsalted, room temperature, cut in pieces
• zest of one lime

Combine wine, lime juice, onion, garlic, salt and white pepper in a small pot. Bring mixture to a boil, reduce heat and simmer for 10-15 minutes over a medium heat, or until liquid is reduced by half. Add the heavy cream and continue to simmer for about 5 minutes or until thick. Turn heat to a very low temperature and slowly add the butter pieces, stirring constantly until butter is dissolved. Remove from heat, then strain through a fine strainer. Add lime zest and mix well.

To Assemble: Brush salmon filet with olive oil and dredge lightly in Red Chile Crust. Cook on oiled flat griddle or broil approximately 8-10 minutes. Fish should have a well seared crust. To serve, ladle Lime Butter Sauce on plate and top with grilled fish.