Red Chile Honey Glazed Salmon Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			1/3 cup honey 1 tablespoon ancho chile powder 1 tablespoon Dijon mustard Kosher salt and freshly ground black pepper Four (8-ounce] skin-on salmon fillets 2 tablespoons canola oil
			To make the glaze for the salmon, whisk together the honey, ancho powder, and mustard in a small bowl and season with salt and pepper. Preheat a grill pan or large nonstick saute pan over high heat. Brush the salmon with the oil on both sides and season with salt and pepper. Place the salmon in the pan, skin side down, and cook until golden brown and a crust has formed, 3 to 4 minutes. Brush the top of the salmon with some of the glaze, flip over the fillets, and continue cooking until a crust has formed and the salmon is cooked to medium, about 2 minutes more. The salmon will be pink in the center. To plate set the salmon in the center, glazed side up, brush with more of the glaze and serve.