Recipe - Salmon Aljillo

4 Salmon fillets
3 Dried guajillo chiles
2 Dried chipotle chiles
Olive oil
6 lg Garlic cloves; finely
chopped
3 tablespoon Capers
One fourth cup Chopped parsley
One fourth cup Chopped coriander
2 tablespoon Butter
One half teaspoon Salt
1 Lemon ; Juice of
Black pepper

This recipe is from a Toronto restaurant called Iguana, it appeared a few
weeks ago in the Toronto Star.

1) Toast guajillo chiles on grill then soak in warm water until soft, about
25 minutes.Puree in blender with a little water until smooth. Soak dried
chipotles in warm water until soft then seed, devein and cut into strips.

2) Gently saute garlic in a little hot olive oil until soft and fragrant,
about five minutes. Combine with chile puree and strips, capers, parsley,
coriander, butter, salt, and lemon juice. Cook over high heat until
bubbling and most of liquid is evaporated.

3) Season salmon fillets with salt and pepper. Grill or broil until done,
about 58 minutes. Spoon sauce over salmon, garnish with additional
parsley. Makes 4 servings.

Posted to CHILEHEADS DIGEST V4 #162 by Leslie Duncan duncan@vianet.on.ca
on Oct 16, 1997