Chile-Glazed Salmon with Orange Salsa
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
For Salsa:
4 oranges
1/2 cup coarsely chopped fresh cilantro
1 small fresh jalapeno chile, seeded and finely chopped
1/2 small red onion, thinly sliced
1/4 cup olive oil
1/4 cup red wine vinegar
1 tsp. salt
1/2 tsp. black pepper
For salmon:
8 (6 oz.) salmon fillets with skin
1 cup chile glaze (see recipe instructions)
2 Tbsp. fennel seeds
2 Tbsp. whole black peppercorns, coarsely crushed
Instructions:
Make Salsa:
Remove the peeling from the orange and cut out any of the white pith with a sharp knife. Cut the sections of the orange free from the membranes and put them into a bowl. Stir in the remaining salsa ingredients.
Serve the salsa with grilled salmon or swordfish.
Prepare salmon:
Preheat the broiler:
Season the salmon fillets with salt on both sides and arrange the fillets on the rack of a broiler pan, skin sides down. Broil the fillets about 4″ from the heat (about 4 minutes). Spoon the glaze on top and spread evenly on the fillets, then sprinkle with fennel seeds and freshly cracked black pepper. Broil until the glaze is bubbly and the salmon is just cooked through, about 2-3 minutes longer. Serve the salmon with the orange salsa.
Chile Glaze:
6 dried panco chiles or 3 dried ancho chiles, seeded
1 cup hot water
3 Tbsp. tamarind paste (from a pliable block)
1/2 cup fresh orange juice
1-1/2 Tbsp. fresh lemon juice
2 garlic cloves, coarsely chopped
2 Tbsp. red wine vinegar
2 Tbsp. extra-virgin olive oil
1-1/2 tsp. dry mustard
1/4 cup honey
Tear the chiles into large pieces and toast in a dry skillet over moderate heat for about 30 seonds on each side. Soak the chiles in 1/2 cup of hot water . Mash the tamarind with remaining 1/2 cup of hot water to soften, and force the pulp through a sieve into a bowl, discarding solids. Puree the chiles with the soaking water, orange juice, lemon juice, garlic, vinegar, oil and mustard in a blender. Add the tamarind mixture and honey. Blend well and pour the mixture through a sieve into a small saucepan and simmer, partially covered (mixture will spatter). Stir occasionally, until it is thickened, about 5-10 minutes. Season with salt and pepper.