Ingredients
- 2 2 garlic cloves, not peeled endend
- 1 1 guajillo or ancho chile, stemmed, seeded and cut in large pieces endend
- 1 cup 1 cup toasted and salted peanuts endend
- 3 3 canned chipotle chiles, removed from the canning liquid endend
- Salt, as needed endend
- 1/4 cup 1/4 cup honey endend
- 4 4 (5 to 6 oz. each) Alaska Salmon fillets endend
- Fresh cilantro, roughly chopped for garnish endend
Servings:
Units:
Instructions
- Salsa:
- In a small skillet, roast garlic over medium heat, turning occasionally until soft and slightly blackened, about 5 minutes. Remove garlic
- and let cool; peel. In the same skillet, toast chiles, using a spatula to press them against the heated surface until aromatic. (You may
- see faint wisps of smoke.) Cover with hot water and rehydrate for 20 to 30 minutes. Drain, reserving liquid, and transfer chiles to a
- blender with garlic, peanuts and 2 canned chipotles. Pour in reserved water to the level of the peanuts. Blend until smooth and the
- consistency of an easily spoonable salsa, adding water if necessary.
- Salmon:
- Heat a broiler. In a mini food processor or blender, combine the remaining chile with the honey and 1/2 teaspoon salt; pure. Lay the salmon
- fillets on a lightly oiled, heavy baking sheet; position fish 4 inches below the heating element. Broil 4 minutes. Brush fish heavily with
- the glaze, return to the broiler and continue cooking until opaque throughout. Serve salmon fillets with the peanut salsa and a sprinkling
- of chopped cilantro.
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