Ancho Honey Basted Salmon
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.
2 Tbsp ancho paste (see recipe below)
2 Tbsp honey
1 1/2 Tbsp orange juice concentrate
1 Tbsp balsamic vinegar
1/4 tsp kosher salt
1/2 tsp minced garlic
1 tsp Cointreau or other orange flavored liqueur
6 (6 oz) pieces of salmon fillet
Place all ingredients, except for the salmon, in a bowl and mix. Pat salmon dry and coat with the blended mix. Place on a broiler pan and broil 4 to 6 inches from heat for 10 minutes. Salmon should flake easily with a fork.
For the Ancho paste:
You need about 12 ancho chiles. Toast chiles on a hot comal or cast iron pan for just a minute or 2 on each side, do not allow to burn. Allow to cool.
Split the chilies and remove the seeds. Soak in hot water for 10 minutes. Remove from the water and puree into a smooth paste. Stores well in a tightly sealed jar, refrigerated for several months.