CATEGORY	CUISINE	TAG	YIELD
	Sami		1	Servings

INGREDIENTS

4		Ancho Chiles
2	tb	Honey
1 1/2	tb	Orange Juice Concentrate
1	tb	Balsamic Vinegar
1/4	ts	Kosher Salt
1/2	ts	Minced garlic
1	ts	Cointreau or another orange flavored liqueur
6		Pieces; (6oz) of salmon fillet

INSTRUCTIONS

Soak ancho chiles in warm water to soften. Place all ingredients, except
for the salmon, in a food processor or blender. Puree mixture until chiles
are very fine. Pat salmon dry and coat with the chile paste. Place on a
broiler pan and broil 4 to 6 inches from heat for 10 minutes. Salmon should
flake easily with a fork. I have yet to try this recipe on the BBQ grill at
home, so if you try it let me know of the outcome.
Posted to CHILE-HEADS DIGEST V4 #301 by ChefChile@aol.com on Feb 3, 1998

A Message from our Provider:

“Jesus: Never-ending fulfillment”

I've been there a few times in my life. Most don't understand it. That's understandable. However, it hit home to me when the Apostle Paul said, 'Apart from such external things, there is the daily pressure on me of concern for all the churches' (2 Cor. 11:28). A number of years ago, the pain was so intense that the physical affliction Paul spoke about earlier in 2 Corinthians 11 would have been much preferred. I can take the long hours and the hard work. I can even take the pressures on my family. But the emotional pain is the one and only thing that forever tempts me to throw in the towel. When I feel that way, I can almost hear the Lord saying to me, 'Are you in it for Me or are you in it for yourself?' That's gut-check time. Am I really a servant of Christ (2 Cor. 11:23)?

Randy Smith