Ancho Glazed Salmon

Golden, butter-basted salmon meets smoky ancho chili, sweet orange and caramelized Brussels sprouts in a glossy, irresistible glaze with just a whisper of heat. RECIPE VIDEO

Ingredients

• Salmon Filets, skin on or off  ·  2 
• Williamson Wines Extra Virgin Olive Oil  ·  2 tablespoons 
• Butter, unsalted  ·  3 tablespoons 
• Herbie's Ancho Chili Powder  ·  2 tablespoons 
• Brown Sugar  ·  1 tablespoon 
• Orange Juice  ·  2 tablespoons 
• Brussel Sprouts, trimmed and cut in half  ·  1 pound 
• Salt and Pepper, to taste  ·   

Instructions

Ancho-Butter Glazed Salmon with Brussel Sprouts - Ready in approximately 30 minutes, this protein-rich, gluten-free dish brings restaurant-style elegance to a weeknight dinner or an intimate supper for two.

1. Roast the Brussels sprouts. Preheat the oven to 350°F. Toss the halved Brussels sprouts with 1 tablespoon of Williamson Wines Extra Virgin Olive Oil, salt and freshly ground black pepper. Arrange cut-side down on a parchment-lined baking sheet. Roast for 10–15 minutes, until the cut surfaces begin to turn golden. Remove and set aside.
2. Sear the salmon. Heat the remaining tablespoon of Williamson Wines Extra Virgin Olive Oil in a large nonstick or cast-iron skillet over medium-high heat. When the oil shimmers, add the salmon fillets, skin-side down if using skin-on salmon. For skinless fillets, place the presentation side down. Sear for approximately 2 minutes, then reduce the heat to medium.
3. Create the ancho butter. Add the unsalted butter to the center of the skillet. As it melts and begins to foam, stir in Herbie's Ancho Chili Powder, brown sugar and orange juice. Swirl gently until the ingredients combine into a fragrant, bubbling glaze.
4. Baste the salmon. Tilt the skillet slightly and repeatedly spoon the warm ancho butter over the fillets for 2–3 minutes. Continue cooking as needed, turning thicker fillets if necessary, until the salmon reaches your preferred doneness. For food safety, the FDA recommends an internal temperature of 145°F.
5. Glaze the Brussels sprouts. Transfer the salmon to warm serving plates. Add the roasted Brussels sprouts to the skillet and gently toss in the remaining ancho butter until evenly coated and glistening.
6. Serve immediately. Arrange the Brussels sprouts alongside the salmon and spoon any remaining glaze over the fish.

Jenny's Serving Notes

Serve the salmon on warmed plates with the caramelized Brussels sprouts nestled alongside, allowing the amber-colored ancho butter to pool gently beneath the fish.

A little freshly grated orange zest adds fragrance and brightness without disturbing the balance of sweet, smoky and savory flavors.

Williamson Wine Pairing: Chantilly Chardonnay 2023. Its refreshing acidity and elegant structure provide a graceful counterpoint to the rich butter glaze, while the salmon's delicate texture complements the wine's restrained style.