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

Industry News & Opinion
CP building

Central Point School District in Central Point, Ore., is sprucing up its lunch program by adding more locally produced foods and scratch-made dishes, KDRV reports.

A nutritionist and chef from the Oregon Dairy and Nutrition Council trained school staff on 15 new recipes with the goal of upgrading the school lunch menu.

The ongoing project has been successfully implemented in other Oregon school districts over the last eight years. The trainings focus on Oregon State University Extension Food Hero recipes that meet USDA nutrition standards and incorporate locally sourced...

Industry News & Opinion

Carson City School District in Carson City, Nev., hosted its Breakfast with a Hero event this week, Carson Now reports.

Held at an elementary school, the event invited local law enforcement to serve breakfast and eat with students. Officials say the event was intended to help students connect and engage with local officers in a casual setting.

Read the full story via carsonnow.org .

Photo by Dan Davis at Carson City School District

Industry News & Opinion

Dining halls at Central Michigan University in Mount Pleasant, Mich., are switching from traditional beef burgers to plant-based burgers this week, Central Michigan Life reports.

The plant-forward event is aimed at promoting healthy, sustainable eating on campus. Each evening, a different black bean burger will be offered at campus dining halls, including Greek-and Mexican-themed options and a Cool Sriracha burger.

School officials say they will see how popular the new burgers are with students and then decide if they should continue to offer more plant-based dishes....

Industry News & Opinion

Spring Lake Grade School District in Manito, Ill., has planted an on-campus orchard to begin providing fresh fruit at lunch, The Journal Star reports.

Students and other members of the school community planted 20 apple, pear and peach trees this week. The district hopes to make its first harvest in about four years and wants to incorporate the produce into school meals. The trees were purchased using donations.

Spring Lake’s orchard is an extension of its school garden, which was planted last year and provides produce for the cafeteria.

Read the full story via...

FSD Resources