This easy, zesty recipe comes from Rick Bayless.
With his wife Deann, Bayless spent more than 6 years on culinary research in Mexico, reflected with their classic cookbook, Authentic Mexican.
In 2007, their Frontera Grill was named Best Restaurant by the James Beard Foundation, and Bayless has won the Foundation's National Chef of the Year award.
You'll find his Tortas Frontera cafe in airports, but his flagship restaurant is the Frontera Grill in Chicago
Chipotle-Glazed Wild Alaska Salmon with Spicy Peanut Salsa
by Chef Rick Bayless
Prep Time 15 minutes; Cook Time 20 minutes
2 garlic cloves, not peeled
1 guajillo or ancho chile, stemmed, seeded and cut in large pieces
1 cup toasted and salted peanuts
3 canned chipotle chiles, removed from the canning liquid
Salt, as needed
1/4 cup honey
Fresh cilantro, roughly chopped for garnish
- 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.
- Heat a broiler. In a mini food processor or blender, combine the remaining chile with the honey and 1/2 teaspoon salt; purée.
- 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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