Rhubarb and Chipotle Grilled Salmon

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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Ingredients:

1/2 cup chopped rhubarb
1/4 cup white sugar
4 sockeye salmon fillets
2 tbsp fresh lime juice
1 tbsp fresh dill, chopped
1/4 tsp ground pepper
1/4 tsp salt
2 tbsp maple syrup
1 tbsp Dijon mustard
1/4 tsp chipotle chile, that has been soaked in 1/2 cup boiling water till soft

Instructions:

Place chopped rhubarb in saucepan with sugar. Cook over medium heat, until soft, about 20 minutes. Let cool for a bit, then strain out the solids. To the rhubarb puree, add lime juice etc. Stir well. Adjust seasonings. Place salmon in a glass dish, pour marinade over fish. Refrigerate for 1 – 2 hours. Preheat grill, grease it a bit. Place salmon, skin side down, and grill for a few minutes, each side. The rule of thumb is ten minutes cooking time per inch of fish. Serve with salad, or roasted vegetables and potatoes. Garnish with more dill!

Adapted from recipe on sweetsugarbean.com