Chipotle-Glazed Alaska Salmon with Spicy Peanut Salsa

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

Rick Bayless is a pioneer in bringing authentic, regional Mexican food to American diners through his Chicago restaurants, TV cooking shows and culinary tours. Here, he uses two varieties of chilies to create a salsa and glaze for salmon.

Ingredients

4 garlic cloves
2 guajillo or ancho chilies, stemmed, seeded and torn in large pieces
2 cups salted peanuts, skinless, roasted
5 canned chipotle chilies, removed from the canning liquid
Salt, as needed
1/2 cup honey
8 each 5 to 6 oz Alaska salmon fillets
Fresh cilantro, roughly chopped for garnish

Steps

  1. Prepare salsa: In a dry skillet, roast garlic over med. heat, turning occasionally until soft and blackened in spots, about 15 min. Remove and let cool; peel.
  2.  In same skillet, toast the guajillo or ancho chilies, using a spatula to press them against the heated surface until aromatic. (You may see faint whisps of smoke.) Cover with hot water and rehydrate for 20 to 30 min.
  3.  Drain chilies and transfer to a blender. Add garlic, peanuts and 3 of the canned chipotles. Pour in water to the level of the peanuts and blend to a smooth puree. (If necessary, stir in more water to give the mixture the consistency of an easily spoonable salsa. Season with salt to taste, about 1/2 tsp.
  4. Prepare salmon: Preheat broiler. In food processor, combine remaining 2 chipotle chilies with honey and 1/2 tsp salt; puree. Lay salmon fillets on a lightly oiled baking sheet and position 4 in. below broiler. Broil 2 min.; flip pieces of fish and return to broiler for 2 more min.
  5. Brush salmon heavily with glaze; return under broiler and cook 2 min. more for medium to medium-rare salmon. Serve with the peanut salsa and a sprinkling of chopped cilantro.
Source: Alaska Seafood Marketing Institute

More From FoodService Director

Ideas and Innovation
amazon prime delivery

About 90% of our students receive financial assistance and participate in our free and reduced-price meal program. But a number of students in our district study remotely due to circumstances such as chronic illness. In January, we hired a driver to deliver meals to students who aren’t able to step into our cafeteria each day.

Ideas and Innovation
wheaton emerson int salad bar

Restaurant design is all about catching a customer’s eye —and it’s sometimes particularly beneficial to be far-sighted. As Airbnb has proven with its San Francisco headquarters, where cafe spaces are inspired by cities like Cairo and Mumbai, elaborate design schemes that evoke far-flung geographic regions can be done to great effect. But operators are finding simpler ways to achieve that feel.

That’s been the experience of Kutztown University Dining Services in Pennsylvania. Kent Dahlquist, director of housing and dining services, says that when the university decided several years...

Managing Your Business
overtime payroll timesheet

Just eight days before Dec. 1, when operators would have to comply with the U.S. Department of Labor’s new overtime rules, a federal judge in Texas slapped an injunction on the regulation. The move indefinitely halted the rules that would have doubled the overtime threshold to $47,476, affecting nearly 4.2 million workers, according to the DOL. For some operators, the move was too little, too late. Now, they have to answer to employees who had been briefed on promised wage increases.

Kansas Memorial Union at the University of Kansas in Lawrence made changes ahead of the deadline...

Ideas and Innovation
ucmc model

With a budget and timeline in place, and the support of the university behind them, the foodservice team at the University of Chicago Medical Center was ready to get rolling with the renovation of one of its patient services kitchens. The facility, which services the hospital’s Center for Care and Discovery and Comer Children’s Hospital, was tripling in size to serve two additional patient floors, to the tune of $9 million. But that didn’t mean immediately jumping in with steel and screws.

“First, we cut out scaled pieces of paper and moved things around,” says Elizabeth Lockwood,...

FSD Resources