Recipe - Grill-Smoked Salmon With Chipotle Mayonaise

2 Sides of a 6 to 9 pound
salmon, skin on
One half cup Chipotle paste; or to taste
Salt; to taste
2 tablespoon Olive oil; or as needed (up
to 4)
1 cup Mayonesa de chipotle; recipe
follows
Jicama escabechada; recipe
follows

Run your fingers over salmon to find any pin bones and pull them out with
tweezers.

Brush the paste over salmon on both sides. Use full amount for spiciest
effect, less for milder flavor. Sprinkle over salmon on both sides. Season
with salt to taste. Brush with olive oil and let rest at room temperature
at least 15 minutes before grilling. Add some mesquite chips of a small
piece of wood to the coals; when it starts smoking, place the salmon on the
grill, skin side down. Cover with a baking tray or disposable roasting pan
to trap smoke. Cook for approximately 6 to 7 minutes on each side. The
outside should be nice and brown, the center just barely cooked (very
slightly translucent). Serve at room temperature with Mayonesa de Chipotle
and Jicama Escabechada.

Yield: 8 to 10 servings

PASTA DE CHIPOTLE (CHIPOTLE PASTE)

1 can (8 ounces) Chiles Chipotles en Abode 4 to 5 garlic cloves, minced
(about 2 tablespoons) 1 tablespoon dried Mexican oregano 2 tablespoons
vegetable oil or olive oil

Place the chipotle chiles and their sauce in a blender or food processor
fitted with the steel blade. Process until pureed, about 1 minute. Add the
garlic, oregano, oil, and process on pulse until combined but still
slightly chunky. Yield:1 cup

MAYONESA DE CHIPOTLE (CHIPOTLE MAYONAISE)

1 cup commercially prepared mayonnaise 3 tablespoons Pasta de Chipotle, or
to taste, see recipe above Salt, to taste

Combine mayonnaise and chipotle paste. Taste for seasoning and add salt if
desired. Refrigerate unless using at once. Yield: 1 cup

JICAMA ESCABECHADA (JICAMA RELISH)

1 small carrot, peeled and finely minced 1 small zucchini, scrubbed and
finely minced 1 medium Jicama, peeled and finely minced 1 medium onion,
finely chopped, (about 1 cup) 4 garlic cloves, minced 1 tablespoon Chipotle
paste 1 bay leaf 6 black peppercorns 1 teaspoon salt, or to taste 1/2
teaspoon dried Mexican oregano, crumbled 2 tablespoons chopped fresh
cilantro leaves One half cup distilled white vinegar One half cup water 1/3 cup extra
virgin olive oil

Blanch the minced carrot in boiling water for 2 to 3 minutes. Drain
thoroughly. Place all the ingredients in an earthenware or glass bowl and
toss to combine. Let marinate, refrigerated, at least 4 hours or preferably
overnight. Serve at room temperature.

Recipe by: CHEF DU JOUR ZARELA MARTINEZ SHOW #DJ9163

Posted to recipeludigest Volume 01 Number 261 by Peg Baldassari
Baldassari@compuserve.com on Nov 16, 1997