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Chile-glazed Salmon With Orange Salsa
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    Chile-glazed Salmon With Orange Salsa

  • Glaze:
  • 3 dried ancho chiles, seeded
  • 1 dried New Mexico red chile
  • 1 cup hot water
  • 3 tablespoons tamarind paste (from a pliable block)
  • 1/2 cup fresh orange juice
  • 1 1/2 tablespoons fresh lemon juice
  • 2 garlic cloves, coarsely chopped
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons dry mustard
  • 1/4 cup honey
  • Salsa:
  • 2 oranges
  • 1 Tablespoon (scant)chopped fresh cilantro
  • 2 serrano Chiles, miinced
  • Vidallia Onion, thinly sliced
  • 1 Tablespoon olive oil
  • 1 Tablespoon red-wine vinegar
  • Pinch kosher salt
  • few turns black pepper
    For salmon:
  • 2 (6-oz) pieces salmon fillet(frozen - thawed to room temp)
  • 2 teaspoons chile powder (Used a combo of Jim's and mine)
  • 1 Tablespoon olive oil
  • Chile Glaze
  • 1 teaspoon whole Black Peppercorns, coarsely crushed
  • 1 teaspoon whole Fennel seeds
  • Chile Glaze:
    Split chiles open and remove stems and seeds. Toast chiles in a dry heavy skillet over medium heat, about 30 seconds on each side. Soak chiles in 1/2 cup hot water in a 1-cup glass measure to soften.

    Mash tamarind with remaining 1/2 cup hot water and let sit for 15 minutes to soften. Force through a sieve into a bowl, discarding solids.

    Purée chiles with soaking water, orange juice, lemon juice, garlic, vinegar, oil, and mustard in a blender. Add tamarind mixture and honey and blend well. Pour into a small saucepan and simmer, partially covered (mixture will spatter) and stirring occasionally, until thickened, 5 to 10 minutes. Season with salt and pepper. Salsa:
    Cut peel and any white pith from oranges with a sharp knife, then cut sections free from membranes, letting them drop into a bowl. Stir in remaining salsa ingredients.

    Salmon:
    Prehead oven to 400 degrees. Oil both sides of the fish with a bit of olive oil. Season with salt, pepper and chile powder on all sides.
    Cook for 10 minutes. Coat the top and sides of the fish with the glaze, sprinkle with cracked pepper and fennel seeds.
    Broil until glaze is bubbly and fish is just cooked through, 2 to 3 minutes more.

    Served with mashed potatoes and roasted asparagus.

    From: Robert Lusk
    Posted By: PepperFool.com
    Post Date: 03/05/02

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