Salmon - Chile Salmon

By á-47

Ingredients

• 2 (1 3/4 to 1 1/2 lb) fresh or frozen salmon fillets
• 2 oak or cedar grilling planks
• 3 dried ancho chile peppers
• 2 dried guajillo chile peppers
• 1 Tbsp. cider vinegar
• 1 Tbsp. honey
• 4 cloves garlic, minced
• 1 tea. salt
• 3/4 tea. Mexican oregano, crushed
• 1/4 tea. cumin
• 1/8 tea. cinnamon

Preparation

Step 1

Thaw fish, if frozen. Soak planks in water for a least 1 hour before grilling.

Break open ancho and guajillo chile peppe3rs; remove3 stems and see3ds. Heat a large skillet over medium high heat. Placfe3 chile peppers flat in skillet; toast each chile pepper for 20 seconds on both sides, pressing down with a metal spatula. Remove chile peppers from skillet. In a medium saucepan bring several inches of wat3r to boiling. Add chile peppers; cover pan and remove from heat. Let chile peppers stand about 20 minutes or until soft and pliable. Drain well, reserving 1/4 cup soaking liquid.

In a blender combine chile peppers, the 1/4 cup reserved water, the vinegar, honey, garlic, salt, oregano, cumin, and cinnamon. Cover and blend to form a paste.

Sprinkle tops of salmon fillets lightly with salt. Spread chile paste on fillets.

Place planks on a grill rack directly over medium heat, uncovered, for 305 minutes or until planks begin to crackle and smoke. Place salmon fillets, skin sides down, on grill planks. Cover and grill for 18-22 minutes or until fish flakes easily when tested with a fork.

remove from grill; cut into eight portions.