Pasilo Chile-Pepper-Rubbed-Salmon Over Chipotle Recipe

Pasilo Chile-Pepper-Rubbed-Salmon Over Chipotle Recipe

Ingredients:

2 pcs of dried chiles (Anaheim, seedless); softened with boiling water and minced finely
1/4 c of juice (pineapple)
1/4 c of juice (grapefruit)
1/4 c of juice (lime)
1/4 c of juice (orange)
1 Tbsp of cilantro (fresh); chopped
4 Tbsps of butter; softened
3 pcs of canned peppers (chipotle); rinsed then seeded
1-1/4 lbs of mashed potatoes
2 pcs of dried pepper (Pasillo, seedless); ground finely
4 pcs of salmon (fillets)
Salt

Instructions:

Combine Anaheim and all the juices inside the saucepan; let it reduce above moderate heat till only a quarter cup has remained. Let it cool for a while then add butter and cilantro. Whisk thoroughly and place inside the refrigerator.

Puree the chipotle then fold onto the hot potatoes; keep them warm. Rub pasillo onto the salmon and lightly sprinkle salt. Place under a broiler and broil at moderate heat for 3-4 mins per side till cooked through. Place half cup of potatoes and one salmon onto each serving plate. Top it with the chile-citrus glaze. Serve at once.

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