Red Chile Crusted Salmon - cooking recipe

Ingredients

\t4 - 7 oz salmon filets
\tolive oil
\tred chile crust (recipe below)
\tlime butter sauce (recipe below)
Red Chile Crust
\t1 TB. yellow corn meal
\t1/2 tsp. cumin
\t1/2 tsp. granulated garlic
\t2 TB. paprika
\t2 TB. chile powder
\t1/2 tsp. salt
Lime Butter Sauce
\t1/2 cup white wine
\tjuice of one lime
\t1/4 cup diced yellow onion
\t2 cloves minced garlic
\t1/2 tsp. salt
\tdash of white pepper
\t1/4 cup heavy cream
\t1/2 stick butter, unsalted, room temperature, cut in pieces
\tzest of one lime

Preparation

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.