Make The Crystal Palace in the Magic Kingdom’s Ancho Chili Rubbed Salmon at home with this recipe provided by Disney. Served with a fresh green salad this is a delicious, complete meal.
Photo by Mark Manguerra
Disney’s Ancho Chili-Rubbed Salmon
Dry and wet spice rubs are a great way to add rich flavor to meats, poultry and seafood. In this recipe from Disney’s Magic Kingdom’s Crystal Palace restaurant, the chefs give salmon a flavor boost with a rub of ancho chili and brown sugar.
Deep reddish-brown ancho chilis are simply dried green poblano peppers. Drying tames the heat and creates a rich, slightly fruity flavor. Ancho chilis are the sweetest of the dried chilies.
Chilies are naturally cholesterol-free and low in calories and sodium.
Disney's Ancho Chili-Rubbed Salmon Recipe
- 3 Ancho Chilies
- 3 tablespoons Canola Oil
- 2 tablespoons Brown Sugar
- Coarse Salt and freshly ground Black Pepper to taste
- 1 whole side Salmon Fillet
- 2 cups tightly packed Basil Leaves
- 3 teaspoons chopped Garlic
- 1 cup Olive Oil
- 1/2 cup freshly grated Parmesan Cheese
- 1 teaspoon coarse Salt and 1/2 teaspoon freshly Ground Pepper to taste
- Fresh Salad Greens of choice, as needed
- Place ancho chilies in 1 cup boiling water to rehydrate.
- When plump, slit chilies and scrape out seeds. Discard seeds.
- In a food processor, combine chilies, canola oil, brown sugar, salt and freshly ground pepper. Process until ingredients form a paste.
- Spread chili paste over whole salmon fillet. Using your fingers (wearing rubber gloves if you like), massage paste into fish.
- Allow salmon to marinate, covered, in the refrigerator overnight.
- When ready to enjoy, Preheat oven to 375°F.
- Place fish on an ungreased pan. Place in oven and bake for 15 to 18 minutes, or until firm to the touch.
- While fish is cooking, make the sauce. Combine basil leaves, garlic, olive oil, Parmesan cheese and 1 teaspoon coarse salt and 1/2 teaspoon pepper, to taste, in the work bowl of a food processor. Puree until smooth.
- To serve, mound salad greens in the center of a serving plate. Top with salmon. Generously drizzle with basil sauce.
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Photo of Chopped #salad, chili lime vinaigrette, blackened #salmon #eastvillage #nyc #lunch is by Mark Manguerra and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Mark. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe adapted from Orlando Sentinel’s Thought You’d Never Ask column circa 2002 from the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.
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