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Chile-glazed Salmon With Orange Salsa
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    Chile-glazed Salmon With Orange Salsa       Pepper Fool Approved


    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:
  • 1 orange
  • 1 Tablespoon (scant) chopped fresh cilantro
  • 2 serrano Chiles, miinced
  • Vidallia Onion, thinly sliced
  • 1 Tablespoon olive oil
  • 1 Tablespoon red-wine vinegar
  • 1 Pinch kosher salt
  • few turns black pepper
    For salmon:
  • 2 (6-oz) pieces salmon fillet with skin
  • 2 teaspoons chile powder (Used a combo of Jim's and mine)
  • 1 cup chile glaze
  • 2 tablespoons whole black peppercorns, coarsely crushed
  • 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:
    Season salmon with salt, and chile powder on all sides. Arrange on rack of a broiler pan, skin sides down, and broil about 4 inches from heat 4 minutes. Spoon glaze on top and spread onto sides, then sprinkle with cracked pepper. Broil until glaze is bubbly and fish is just cooked through, 2 to 3 minutes more.

    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.

    Original recipe called for fennel seeds to be sprinkled on top of fish during last part of broiling. Didn't have em.. Modified slightly from Gourmet August 2000

    From: Gourmet Magazineicon
    Posted By: Modified by PepperFool
    Post Date: August 2000

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