INGREDIENTS

INSTRUCTIONS

4
Run your fingers over salmon to find any pin bones and pull them out
with tweezers.  Brush the paste over salmon on both sides. Use full
amount for  spiciest effect, less for milder flavor. Sprinkle over
salmon on both  sides. Season with salt to taste. Brush with olive oil
and let rest  at room temperature at least 15 minutes before grilling.
Add some  mesquite chips of a small piece of wood to the coals; when it
starts  smoking, place the salmon on the grill, skin side down. Cover
with a  baking tray or disposable roasting pan to trap smoke. Cook for
approximately 6 to 7 minutes on each side. The outside should be nice
and brown, the center just barely cooked (very slightly translucent).
Serve at room temperature with Mayonesa de Chipotle and Jicama
Escabechada.  Yield: 8 to 10 servings  PASTA DE CHIPOTLE (CHIPOTLE
PASTE)  1 can (8 ounces) Chiles Chipotles en Abode 4 to 5 garlic
cloves,  minced (about 2 tablespoons) 1 tablespoon dried Mexican
oregano 2  tablespoons vegetable oil or olive oil  Place the chipotle
chiles and their sauce in a blender or food  processor fitted with the
steel blade. Process until pureed, about 1  minute. Add the garlic,
oregano, oil, and process on pulse until  combined but still slightly
chunky. Yield:1 cup  MAYONESA DE CHIPOTLE (CHIPOTLE MAYONAISE)  1 cup
commercially prepared mayonnaise 3 tablespoons Pasta de  Chipotle, or
to taste, see recipe above Salt, to taste  Combine mayonnaise and
chipotle paste. Taste for seasoning and add  salt if desired.
Refrigerate unless using at once. Yield: 1 cup  JICAMA ESCABECHADA
(JICAMA RELISH)  1 small carrot, peeled and finely diced 1 small
zucchini, scrubbed and  finely diced 1 medium Jicama, peeled and finely
diced 1 medium onion,  finely chopped, (about 1 cup) 4 garlic cloves,
minced 1 tablespoon  Chipotle paste 1 bay leaf 6 black peppercorns 1
teaspoon salt, or to  taste 1/2 teaspoon dried Mexican oregano,
crumbled 2 tablespoons  chopped fresh cilantro leaves 1/2 cup distilled
white vinegar 1/2 cup  water 1/3 cup extra virgin olive oil  Blanch the
diced carrot in boiling water for 2 to 3 minutes. Drain  thoroughly.
Place all the ingredients in an earthenware or glass bowl  and toss to
combine. Let marinate, refrigerated, at least 4 hours or  preferably
overnight. Serve at room temperature.  Recipe by: CHEF DU JOUR ZARELA
MARTINEZ SHOW #DJ9163  Posted to recipelu-digest Volume 01 Number 261
by Peg Baldassari  <Baldassari@compuserve.com> on Nov 16, 1997
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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