Pasilo Chile-pepper-rubbed-salmon Over Chipotle Potato
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Fruits | Fish, Spicy | 4 | Servings | |
INGREDIENTS
| 2 | Anaheim chiles-dry, seedless | |
| softened in boiling water | ||
| 1/4 | c | Pineapple juice |
| 1/4 | c | Grapefruit juice |
| 1/4 | c | Lime juice |
| 1/4 | c | Orange juice |
| 1 | T | Fresh celentro, chopped |
| 4 | T | Butter, room temperature |
| 3 | Chipotle peppers, canned- | |
| rinsed and seeded | ||
| 3 | Or dried chipotle peppers | |
| 1 1/4 | lb | Potatoes, Mashed2 cups hot |
| 2 | Pasillo pepper-dry, seedless | |
| ground to dust | ||
| 1 | T | Or Pre-grounded pasilo chile |
| 4 | Salmon filets | |
| Salt |
INSTRUCTIONS
1997 Finely mince softened Anaheim chiles. In saucepan combine all juices and minced Anaheim ciles. Reduce juices over medium heat until only 1/4 cup remains. Cool slightly. Add cilantro and whisk in butter. Refrigerate Puree chipotle peppers (if needed, add a little water). Fold puree into hot mashed potatoes and keep warm. Rub salmon filets with ground pasillo chile dust. Sprinkle Salmon lightly, with salt. Broil or grill over medium heat until fully cooked, 3 to 4 minutes on each side. Place 1/2 cup of potatoes and 1 salmon filet on each of 4 plates, then top with chile citrus glaze. Server immediately. Makes 4 Servings. From Chef Kevin Rushoski of Octopus Garden in Port Washington, Printed in Newsday (Long Island Newspaper). Taking The Heat off Chiles by Wendy Lin, June 4, 1997, Food and Dining section. Posted to MM-Recipes Digest V4 #158 by stut@liii.com (Stu) on Jun 7,
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Nutrition (calculated from recipe ingredients)
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Calories: 129
Calories From Fat: 102
Total Fat: 11.6g
Cholesterol: 30.5mg
Sodium: 75.3mg
Potassium: 96.5mg
Carbohydrates: 7.1g
Fiber: <1g
Sugar: 5.5g
Protein: <1g