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

Salmon with ancho chili rub (4 of 6)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.

Salmon with ancho chili rub

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

Salmon with ancho chili rub

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

2. Rub this on the flesh of the salmon

Salmon with ancho chili rub

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 soooooooo tasty!

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.

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.

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Latest comments
  • Pretty cutlets.

    • Very tasty. Good wild salmon is a real treat.

  • Could this be more beautiful? Only if it were in front of me waiting for my fork!

    • Pop over here Natalia and we can cook some up for you.

  • I love easy to prepare, especially if it tastes delicious 🙂

    • Sorry I meant to say “easy to prepare food”

    • Delicious it was, for sure. Thanks for stopping by,
      Conor

  • Do not think it much matters which country takes the credit: a tasty fresh fish and a summer salad – how can one beat that 🙂 ?

  • The colors are astounding! Love the idea of spicing up a salmon. We do cook quite a bit of salmon and I’ll do this next time. Although not exactly sure what your ancho chile rub consists of I sure I can dream up a nice combination of spices. Gorgeous photos!

    • Various combinations have been tried here. the salmon holds most (except the very hot ones) very well.

    • An thanks for the kind photo comments.

  • I love salmon with Richard’s ancho chile rub, too. You’re so lucky to be able to get fresh wild salmon — all of the wild salmon here has been frozen. Love the simplicity! Had to laugh at calling Richard’s cooking ‘subtle’ 😉

    • Subtle by Texas standards!

      • Good point. Not to mention refined by any standard, and I can’t think of a word that comes close to describe how refined Richard’s cooking is by Texas standards 🙂

        • The next couple of posts in the series won’t qualify as refined, even by Texas standards. But, it’s all good fun.

  • Wow this is gorgeous! I love salmon, I love grilling and I LOVE heat. This is the perfect meal! Beautiful photos too!

    • Thank you. It was nice summer evening and we could enjoy it outside with a nice crisp white. Heaven.

  • Fish loves chilli, chilli loves BBQ. I’d say that was a fairly comprehensive dish there Connor!

    • Thanks Phil, That sums it up pretty well.

  • Excellent – you’ve done a fantastic job with your chilli parcel 😉

    • Thanks MD, Still discovering some of the fantastic flavours. We are really enjoying the education.

  • With great ingredients, simple almost always is best. That looks delicious, Conor.

  • SImple is the way to go, Conor, and this post is proof of it. Those salmon steaks look like you prepared them perfectly. That must have been some dinner. 🙂

    • Thanks John, The Wife tells me it was perfection. Who am I to argue?

  • The beauty of this recipe lies in its simplicity and that gorgeous cut of wild salmon! Shall try this out this weekend 🙂

    • Do while the wild is available. An annual treat here.

  • Some of the best things in life are the simplest! This salmon looks stunning and I am sure it was very delicious. A great low carb and easy for after work meal. 2 thumbs up! Take Care, BAM

    • Thanks BAM, simple = possible in my book.

  • I should be able to get Paul to eat this one! Looks fabulous!

    • About time I cooked something that appeals to that fellow. You have had advice from me about him before…
      Best,
      Conor

  • Less is more! Simplicity is the the best policy when it comes to maintaining a lifestyle … and grilling fish 🙂
    Loved your perfect cutlets, perfect pictures. I adore your simplicity. And that’s why you are THE best to me.

    • Nusrat, you always praise so highly. I love it!

  • While I would have thoroughly enjoyed some jokes and ribald comments, I do love the simplicity of this dish. I have a hunch that rub would be pretty tasty on chicken or pork too.

    • Trust me Tommy, I will be making up for it in the next in the series. I cook a chili. Now I know how you Texas guys like us doing that…

  • Simple ingredients can produce simply delicious results. 🙂

  • Beautiful dish! My mom has been wanting to branch into eating more fish (even though she hates the flavor of most of them) so this may be the perfect way to get her into it – she LOVES spice and being a native Texan herself can’t say no!

    • Hi Echo, that’s a very good idea. At one stage, I didn’t like fish either. There’s a big turn around.

  • Hi Conor – this looks so good! It reminds me of a dish I cooked with friends this summer – Ono (Wahoo), seasoned with salt, garlic, dill, pepper, chilli flakes, soy sauce and lime and grilled to perfection. This salmon looks just as delicious. Thanks for sharing!

    • Hi Emer,
      Thanks for stopping by and thanks for the kind comments.
      Best,
      Conor

  • Beautiful! Reminds me of swordfish cutlets somewhat. I like your recipe, will try it! Thanks!

    Toney.

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