INGREDIENTS:4 garlic cloves
2 guajillo or ancho chiles, stemmed, seeded and torn into large pieces
2 cups skinless, roasted, salted peanuts
5 canned chipotle chiles, removed from the canning liquid
as needed, salt
½ cup honey
8 5-6 oz. salmon fillets
for garnish, roughly chopped cilantroDIRECTIONS:For the Salsa: In a dry skillet, roast the garlic over medium heat, turning occasionally until soft and blackened in spots, about 15 minutes. Remove and let cool; peel. In the same skillet, toast the chiles, using a spatula to press them against the heated surface until aromatic—you may see faint whisps of smoke. Cover with hot water and rehydrate for 20-30 minutes. Drain and transfer to a blender with the garlic, peanuts, and 3 of the canned chipotles. Pour in water to the level of the peanuts and blend to a smooth puree. If necessary, stir in more water to give mixture the consistency of an easily spoonable salsa. Season with salt, usually about ½ tsp.
For the Salmon: Heat a broiler. In a food processor, combine the remaining 2 chipotle chiles with the honey and ½ tsp. salt. Puree. Lay the fillets on a lightly oiled baking sheet and position 4 inches below the broiler. Broil 2 minutes, flip the pieces of fish and return to the broiler for 2 more minutes. Brush heavily with the glaze, return under the broiler and cook until it’s as done as you’d like it to be, usually 2 more minutes for medium to medium-rare salmon. Serve with the peanut salsa and a sprinkling of chopped cilantro.SERVINGS:8 servingsFrom:From: Chef/Owner Rick Bayless, Frontera Grill and Topolobampo restaurants, ChicagoPHOTO CREDIT:Photo Credit: ALASKA SEAFOOD MARKETING INSTITUTE