As Jeff says, "You can't hurry love, or this dish!" Enjoy Jeff's savory Cocoa Chile Rubbed Salmon for a perfect date night at home.
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Cocoa Chile Rubbed Salmon with Roasted Rainbow Carrots and Crispy Quinoa
RECIPE COURTESY OF JEFF MAURO
Level: Intermediate
Total: 1 hr 55 min
Active: 50 min
Yield: 4 servings

Ingredients

Cocoa Chile Rubbed Salmon:
Kosher salt and freshly ground black pepper
4 skinless salmon fillets
2 tablespoons unsalted butter, melted
2 cloves garlic, minced
2 tablespoons dark brown sugar
2 teaspoons chipotle powder
2 teaspoons cocoa powder
2 teaspoons ground coriander

Roasted Rainbow Carrots with Crispy Quinoa:
Nonstick cooking spray, for the baking sheet
2 large bunches rainbow carrots, peeled and larger carrots halved lengthwise
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
1/4 cup honey
2 oranges, zested and juiced
1 cup cooked and cooled quinoa

Yogurt Tahini Sauce:
1 cup plain Greek yogurt
2 tablespoons fresh lime juice
2 tablespoons tahini, stirred
2 tablespoons roughly chopped fresh dill
Kosher salt and freshly ground black pepper

Directions

For the cocoa chile rubbed salmon: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Salt the salmon, then allow to sit for 15 to 20 minutes at room temperature to help keep the albumin in.

Combine the butter with the garlic in a measuring cup or small bowl. In a separate bowl, add the dark brown sugar, chipotle powder, cocoa powder, coriander and a pinch each of salt and pepper. Stir to combine.

Brush half the garlic-butter mixture onto each fillet. Evenly sprinkle the prepared rub all over the flesh side of the salmon. Drizzle with the remaining garlic butter.

Place the salmon on the lined baking sheet and cook for 20 to 22 minutes. (Keep the oven on.)

For the roasted rainbow carrots with crispy quinoa: Line a baking sheet with foil and grease with the cooking spray.

Place the carrots on the prepared baking sheet, then drizzle with olive oil and sprinkle with a pinch each of salt and pepper. Roast until the carrots are fork tender, 20 to 22 minutes.

Meanwhile, in a small saucepan set over medium-low heat, add the butter and cook until browned and the butter emits a warm, nutty aroma, about 8 minutes. Raise the heat to medium and add the honey, orange juice and zest. Reduce the glaze until it starts to thicken, 5 to 7 minutes.

Remove the carrots from the oven, then add half the glaze and gently toss. Push the carrots to one side of the baking sheet. Add the quinoa to the other side and toss with a touch of olive oil. Spread the quinoa so that it’s in an even layer. Return the baking sheet to the oven and cook until the quinoa becomes a crisp, golden brown, another 20 to 22 minutes.

For the yogurt tahini sauce: Add the yogurt, lime juice, tahini and 1 tablespoon dill (set aside the last tablespoon for garnish) to a medium bowl. Whisk to combine. If the tahini thickens the sauce more than desired, thin with a teaspoon of water. The sauce should be thick but spreadable. Season with a couple pinches of salt and pepper.

To serve, spread the yogurt sauce on the bottom of a platter. Top with the roasted carrots and garnish with the crispy quinoa and dill. Drizzle the remaining glaze over the dish. Serve with the roasted salmon.

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Jeff Mauro's Cocoa Chile Rubbed Salmon with Roasted Rainbow Carrots | The Kitchen | Food Network
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