Jalapeno Glazed Seared Salmon
Jalapeño glazed seared salmon cooks two Coho filets in a hot pan in about five minutes. The chile paste is only chiles and chicken broth, so the heat stays bright and green rather than heavy. The filets are cooked on each side in turn, giving an even sear, then glazed with fresh paste while they rest under foil. A spoonful of the untouched paste on the plate adds a sharper finish.
Instructions
Pulse the jalapeños and chicken broth in a food processor until they form a thick paste. Scoop a small amount into a separate bowl and set it aside to serve later.
Brush the salmon filets on all sides with the chile paste from the processor. Season them generously with salt and freshly ground black pepper, then discard any paste left over from brushing.
Heat the oil in a large nonstick pan over medium heat. Lay the filets in the pan skin side up and cook for 1½ minutes.
Turn each filet onto one of its narrow sides and cook for 1 minute. Then flip it onto the other wide side and cook for 1½ minutes.
Turn the filets onto the remaining uncooked narrow side and cook for another 1 minute.
Move the salmon to a plate and brush all sides generously with the reserved chile paste. Cover with foil and rest for 5 minutes, then serve with the clean chile sauce.
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