Pasilo chile-pepper-rubbed-salmon over chipot
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Anaheim chiles-dry,seedless; | |
| ;softened in boiling water | ||
| ¼ | cup | Pineapple juice |
| ¼ | cup | Grapefruit juice |
| ¼ | cup | Lime juice |
| ¼ | cup | Orange juice |
| 1 | tablespoon | Fresh celentro ; chopped |
| 4 | tablespoons | Butter ; room temperature |
| 3 | Chipotle peppers; canned- | |
| ;rinsed and seeded | ||
| 3 | Or dried chipotle peppers | |
| ;softened in boiling water | ||
| 1¼ | pounds | Potatoes(Mashed);2 cups hot |
| 2 | Pasillo pepper-dry, seedless | |
| ;ground to dust | ||
| 1 | tablespoon | Or Pre-grounded pasilo chile |
| 4 | Salmon filets | |
| Salt | ||
Directions
PASILO CHILE-PEPPER-RUBBED
SALMON OVER CHIPOTLE POTATO
WITH ANAHEIM CHILE CITRUS
GLAZE
1. Finely mince softened Anaheim chiles. In saucepan combine all juices and minced Anaheim ciles. Reduce juices over medium heat until only ¼ cup remains. Cool slightly. Add cilantro and whisk in butter. Refrigerate
2. Puree chipotle peppers (if needed, add a little water). Fold puree into hot mashed potatoes and keep warm.
3. Rub salmon filets with ground pasillo chile dust. Sprinkle Salmon lightly, with salt. Broil or grill over medium heat until fully cooked, 3 to 4 minutes on each side. Place ½ cup of potatoes and 1 salmon filet on each of 4 plates, then top with chile citrus glaze.
Server immediately. Makes 4 Servings.
From Chef Kevin Rushoski of Octopus Garden in Port Washington, Printed in Newsday (Long Island Newspaper). Taking The Heat off Chiles by Wendy Lin, June 4, 1997, Food and Dining section.