From: Chef Rick Bayless
Frontera Grill and Topolobampo
Chicago.
Yield: 8 servings.
4 garlic cloves
2 guajillo or ancho chiles, stemmed, seeded, torn into large pieces
2 cups salted peanuts, skinless, roasted
5 canned chipotle chiles, removed from canning liquid
as needed, salt
½ cup honey
8 5-oz. to 6-oz. Alaska salmon fillets
for garnish, fresh cilantro roughly chopped
For salsa: In dry skillet, roast garlic over medium heat, turning occasionally until soft and blackened in spots, about 15 minutes. Remove and let cool; peel. In same skillet, toast chiles, 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 20-30 minutes. Drain and transfer to blender with garlic, peanuts and 3 of the canned chipotles. Pour in water to the level of the peanuts and blend to smooth puree. If necessary, stir in more water to give mixture the consistency of an easily spoonable salsa. Season with salt, usually about ½ tsp.
For salmon: Heat broiler. In food processor, combine remaining 2 chipotle chiles with honey and ½ tsp. salt. Puree. Lay the fillets on lightly oiled baking sheet and position 4” below broiler. Broil 2 minutes; flip fish pieces and return to broiler for 2 more minutes. Brush heavily with glaze; return under broiler and cook until done as you like, usually 2 more minutes for medium to medium-rare salmon. Serve with peanut salsa and sprinkling of chopped cilantro.
