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

Sodexo has appointed Cathy Desquesses as its chief people officer, the company announced on Friday.

Before joining Sodexo, Desquesses held multiple leadership roles in the human resources department at General Electric, where she worked for 20 years. Most recently, she was the global HR leader for GE Power Gas.

Desquesses will begin her new role on July 1 and will report to Sodexo CEO Denis Machuel. She will replace Juan Pablo Urruticoechea, who is moving into a new position at Sodexo.

Photo courtesy of Sodexo

Managing Your Business
woman in the kitchen alone

The #MeToo movement has turned sexual harassment into the top labor-related regulatory issue for all employers, triggering action from three out of four companies, according to a new survey on workforce concerns.

About two-thirds (66%) of employers rank the issue among their top two employment-related legal worries, even without a change in the pertinent laws and regulations, the canvass found.

What has changed, concluded surveyor Littler Mendelson, one of the nation’s largest labor-focused legal firms, are employee expectations and the social climate.

“No company...

Managing Your Business
Starbucks college campus

Noncommercial dining centers are often filled with their own Starbucks, Burger Kings, Panera Breads and dozens of other nationally recognized brands. Branded concepts, whether corporate brands or self-operated, offer diners familiar names, menu items, and a sense of place. This translates into more money spent and more diner loyalty for foodservice operators.

However, the success of branded concepts vary greatly. There can be significantly different results depending on whether noncommercial operators decide to franchise, lease or develop their own branded concepts. There’s no one-...

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code