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
autumn leaves

Because I’m writing this letter in the middle of August, it’s a bit tough to imagine the fall season—crunchy leaves, cooler air and the impending sense of dread over whether this will finally be the winter when I freeze to the sidewalk.

But autumn also brings some of my favorite foods: stews, soups, squashes and apples fresh from the tree. Meanwhile, at Greenville County Schools in South Carolina, K-12 diners are getting amped up about a plethora of DIY options, including a build-your-own chicken and waffles bar, says Director of Food and Nutrition Services Joe Urban. (Where was...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

FSD Resources