Recipe - Pasilo Chile-Pepper-Rubbed-Salmon Over Chipotle Potato

PASILO CHILEPEPPERRUBBED

SALMON OVER CHIPOTLE POTATO

WITH ANAHEIM CHILE CITRUS

GLAZE
2 Anaheim chilesdry,seedless;
;softened in boiling water
One fourth cup Pineapple juice
One fourth cup Grapefruit juice
One fourth cup Lime juice
One fourth cup Orange juice
1 tablespoon Fresh celentro ; chopped
4 tablespoon Butter ; room temperature
3 Chipotle peppers; canned
;rinsed and seeded
3 Or dried chipotle peppers
;softened in boiling water
1 One fourth pound Potatoes(Mashed);2 cups hot
2 Pasillo pepperdry, seedless
;ground to dust
1 tablespoon Or Pregrounded pasilo chile
4 Salmon filets
Salt

1. Finely mince softened Anaheim chiles. In saucepan combine all juices and
minced Anaheim ciles. Reduce juices over medium heat until only One fourth cup
remains. Cool slightly. Add cilantro and whisk in butter. Refrigerate

2. Puree chipotle peppers (if needed, add a little water). Fold puree into
hot mashed potatoes and keep warm.

3. Rub salmon filets with ground pasillo chile dust. Sprinkle Salmon
lightly, with salt. Broil or grill over medium heat until fully cooked, 3
to 4 minutes on each side. Place One half cup of potatoes and 1 salmon filet on
each of 4 plates, then top with chile citrus glaze. Server immediately.
Makes 4