Dublin goes DFW part three – Wild Irish Salmon and Texas Ancho Chili.

This is another post using Richard McGary’s parcel of chilis. It is a celebration of simplicity. I had originally thought I would do some fancy pants writing about Texas and Ireland. That would allow me set up a few jokes and ribald comments, poking fun at their propensity to eat extremely hot chili based food while gently admonishing us Irish for our ‘meat and two veg’ approach to things culinary. That was until I saw the beautiful colours in this ever so simple dish. So let’s park that and go for simplicity instead.

I have to simply celebrate the combination of Wild Irish Salmon with Texas Ancho Chili. There are less ingredients than there are Texans in Ireland.

An almost pathetically short ingredients list. Like myself, short but pretty perfect.

• Wild Irish Salmon Cutlets
• Ancho chili rub
• Olive oil
• Salad to serve

The instructions are also very simple. To keep them clear, I will put them in a list and show pictures for your delectation:

1. Mix the ancho rub with olive oil

This is the most difficult part of the process. Don’t add too much oil.

2. Rub this on the flesh of the salmon

Look at those colours! An Irish / Texan combination that works so well.

3. Place it on a medium hot barbecue and turn when cooked half way through (You can see the cooking move up the cutlet).

As I write this, I want to eat it all over again. It was soooooooooooooooooooo tasty!

4.  Serve with a nice salad.

A lovely meal to enjoy with a glass of chardonnay as the sun goes down.

This was the tastiest barbecued meal I have eaten this year. Another vote for simplicity. And another opportunity to tell you to get over to Richard’s blog and see some of the fantastic, subtle Texan cooking that goes on over there.