From: Chef Rick Bayless Frontera Grill and Topolobampo Chicago. Yield: 8 servings. 4 garlic cloves 2 guajillo or ancho chiles, stemmed, seeded, torn into large pieces 2 cups salted peanuts, skinless, roasted 5 canned chipotle chiles, removed from canning liquid as needed, salt ½ cup honey 8 5-oz. to 6-oz. Alaska salmon fillets for garnish, fresh cilantro roughly chopped For salsa: In dry skillet, roast garlic over medium heat, turning occasionally until soft and blackened in spots, about ...

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