| 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 |
tb |
Fresh celentro ; chopped |
| 4 |
tb |
Butter ; room temperature |
| 3 |
|
Chipotle peppers; canned- |
|
|
;rinsed and seeded |
| 3 |
|
Or dried chipotle peppers |
|
|
;softened in boiling water |
| 1 1/4 |
lb |
Potatoes(Mashed);2 cups hot |
| 2 |
|
Pasillo pepper-dry, seedless |
|
|
;ground to dust |
| 1 |
tb |
Or Pre-grounded pasilo chile |
| 4 |
|
Salmon filets |
|
|
Salt |
INSTRUCTIONS
PASILO CHILE-PEPPER-RUBBED
SALMON OVER CHIPOTLE POTATO
WITH ANAHEIM CHILE CITRUS
GLAZE
1. 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
2. Puree chipotle peppers (if needed, add a little water). Fold puree into
hot mashed potatoes and keep warm.
3. 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, 1997
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