Pasilo Chile Pepper Rubbed Salmon Over Chipot
Ingredients| PASILO CHILEPEPPERRUBBED SALMON OVER CHIPOTLE POTATO WITH ANAHEIM CHILE CITRUS GLAZE 2 anaheim chiles-dry,seedless 1 ; softened in boiling water 1/4 cup pineapple juice 1/4 cup grapefruit juice 1/4 cup lime juice 1/4 cup orange juice 1 tbsp fresh celentro, chopped 4 tbsp butter, room temperature 3 chipotle peppers, canned- 1 ; rinsed and seeded 3 or dried chipotle peppers 1 ; softened in boiling water 1 1/4 lb potatoes(mashed), 2 cups hot 2 pasillo pepper-dry, seedless 1 ; ground to dust 1 tbsp or pre-grounded pasilo chile 4 salmon filets 1 salt |
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1. Finely mince softened Anaheim chiles. In saucepan combine all
juices and minced Anaheim ciles. Reduce juices over medium heat
until only 1/4 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 1/2 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.
Servings:
4
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