| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Toronto |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Salmon fillets |
| 3 |
|
Dried guajillo chiles |
| 2 |
|
Dried chipotle chiles |
|
|
Olive oil |
| 6 |
lg |
Garlic cloves; finely chopped |
| 3 |
tb |
Capers |
| 1/4 |
c |
Chopped parsley |
| 1/4 |
c |
Chopped coriander |
| 2 |
tb |
Butter |
| 1/2 |
ts |
Salt |
| 1 |
|
Lemon ; Juice of |
|
|
Black pepper |
INSTRUCTIONS
This recipe is from a Toronto restaurant called Iguana, it appeared a few
weeks ago in the Toronto Star.
1) Toast guajillo chiles on grill then soak in warm water until soft, about
25 minutes.Puree in blender with a little water until smooth. Soak dried
chipotles in warm water until soft then seed, devein and cut into strips.
2) Gently saute garlic in a little hot olive oil until soft and fragrant,
about five minutes. Combine with chile puree and strips, capers, parsley,
coriander, butter, salt, and lemon juice. Cook over high heat until
bubbling and most of liquid is evaporated.
3) Season salmon fillets with salt and pepper. Grill or broil until done,
about 5-8 minutes. Spoon sauce over salmon, garnish with additional
parsley. Makes 4 servings.
Posted to CHILE-HEADS DIGEST V4 #162 by Leslie Duncan <duncan@vianet.on.ca>
on Oct 16, 1997
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“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”