Yield: 1 Servings
Measure | Ingredient |
---|---|
4 \N | Ancho Chiles |
2 tablespoons | Honey |
1½ tablespoon | Orange Juice Concentrate |
1 tablespoon | Balsamic Vinegar |
¼ teaspoon | Kosher Salt |
½ teaspoon | Minced garlic |
1 teaspoon | Cointreau or another orange flavored liqueur |
6 \N | Pieces; (6oz) of salmon fillet |
Soak ancho chiles in warm water to soften. Place all ingredients, except for the salmon, in a food processor or blender. Puree mixture until chiles are very fine. Pat salmon dry and coat with the chile paste. Place on a broiler pan and broil 4 to 6 inches from heat for 10 minutes. Salmon should flake easily with a fork. I have yet to try this recipe on the BBQ grill at home, so if you try it let me know of the outcome.
Posted to CHILE-HEADS DIGEST V4 #301 by ChefChile@... on Feb 3, 1998