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Chili's Ancho Salmon
Chili's Ancho Salmon is a delicious option from their Guiltless Grill and features seared salmon with two yummy sauces! First, a fresh herb-filled Cilantro Pesto and secondly a slightly spicy bbq Ancho Chile Sauce! The pairing of sauces adds flavor without the calories and it's ready in 15 MINUTES!
Ingredients
Cilantro Pesto
- 1/2 cup fresh cilantro
- 1/4 cup extra virgin olive oil
- 2 tbsp grated Parmesan cheese
- 1/2 lemon juiced
- 1 tbsp pine nuts
- 1 garlic clove
- 1/8 tsp salt
- 1/8 tsp black pepper
Ancho Chile Sauce
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 2 tbsp honey
- 1 tsp ancho chile powder
- 1 tsp Worcestershire sauce
- 1 tsp apple cider vinegar
- 1/2 tsp garlic powder
Salmon
- 16 oz Salmon fillets four fillets
- 1 tbsp Salt Pepper Garlic seasoning
Instructions
Cilantro Pesto
- Toast the pine nuts in a small skillet for 1-2 minute on medium-high heat until browned and set aside.1 tbsp pine nuts
- Into a mini-food processor, add the cilantro, olive oil, pine nuts, lemon juice, salt, pepper, garlic clove and Parmesan cheese.1/2 cup fresh cilantro, 1 garlic clove, 1/4 cup extra virgin olive oil, 1/2 lemon, 1/8 tsp salt, 1/8 tsp black pepper, 2 tbsp grated Parmesan cheese
- Blend on the lowest setting for 20 seconds.
- If the mixture is not smooth and slightly liquidy - add more olive oil.
Ancho Chile Sauce
- In a small bowl, add all ingredients together and mix until sauce forms.2 tbsp olive oil, 2 tbsp tomato paste, 1 tsp ancho chile powder, 1/2 tsp garlic powder, 2 tbsp honey, 1 tsp Worcestershire sauce, 1 tsp apple cider vinegar
Salmon
- Preheat oven to 375º.
- Lightly coat each portion of salmon with salt, pepper and garlic. Place on a rimmed baking sheet with parchment and a baking rack.16 oz Salmon fillets, 1 tbsp Salt Pepper Garlic seasoning
- Bake salmon for 12-15 minutes. Internal temperature can be measured with instant read thermometer to 135º. It varies depending on how thick your salmon is.
- Place salmon on a plate, skin-side down. Drizzle ancho paste and cilantro pesto over the top of the salmon. Garnish with the cilantro.
- Serve with Mexican rice and steamed broccoli.
Nutrition
Serving: 1filletCalories: 418kcalCarbohydrates: 13gProtein: 24gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gCholesterol: 65mgSodium: 260mgPotassium: 722mgFiber: 1gSugar: 10gVitamin A: 477IUVitamin C: 10mgCalcium: 50mgIron: 2mg
Tried this recipe?Let us know how it was!
