[CH] Salmon for Dinner
Rob L (rlusk12@earthlink.net)
Tue, 26 Feb 2002 23:48:30 -0800
Was at Trader Joes yesterday and picked up some frozen salmon. It was good
for the price ,$3 a pound, but I'm going to stick to fresh in the future.
So now I had the salmon...what to do with it? You see quite a bit of
Tamarind in the stores around here so I thought this would be a good chance
to try out a chile-tamarind thing. I found this on Epicurious.com and made
a few adjustments. It came out quite good and will be making it again with a
few more adjustments:
* Exported from MasterCook *
Chile-glazed Salmon With Orange Salsa
Recipe By :Gourmet August 2000 - Modified slightly
Serving Size : 0 Preparation Time :0:00
Categories : Seafood PepperFool
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Glaze:
3 dried ancho chiles, seeded
1 dried New Mexico red chile
1 cup hot water
3 tablespoons tamarind paste (from a pliable block)
1/2 cup fresh orange juice
1 1/2 tablespoons fresh lemon juice
2 garlic cloves, coarsely chopped
2 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons dry mustard
1/4 cup honey
Salsa:
1 orange
1 Tablespoon (scant)chopped fresh cilantro
2 serrano Chiles, miinced
Vidallia Onion, thinly sliced
1 Tablespoon olive oil
1 Tablespoon red-wine vinegar
Pinch kosher salt
few turns black pepper
For salmon:
2 (6-oz) pieces salmon fillet(frozen - thawed to room temp)
2 teaspoons chile powder (Used a combo of Jim's and mine)
1 cup chile glaze
2 tablespoons whole black peppercorns, coarsely crushed
Salsa:
Cut peel and any white pith from oranges with a sharp knife, then cut
sections free from membranes, letting them drop into a bowl. Stir in
remaining salsa ingredients.
Salmon:
Season salmon with salt, and chile powder on all sides. Arrange on rack of a
broiler pan, skin sides down, and broil about 4 inches from heat 4 minutes.
Spoon glaze on top and spread onto sides, then sprinkle with cracked pepper.
Broil until glaze is bubbly and fish is just cooked through, 2 to 3 minutes
more.
Chile Glaze:
Split chiles open and remove stems and seeds. Toast chiles in a dry heavy
skillet over medium heat, about 30 seconds on each side. Soak chiles in 1/2
cup hot water in a 1-cup glass measure to soften.
Mash tamarind with remaining 1/2 cup hot water and let sit for 15 minutes to
soften. Force through a sieve into a bowl, discarding solids.
Purée chiles with soaking water, orange juice, lemon juice, garlic, vinegar,
oil, and mustard in a blender. Add tamarind mixture and honey and blend
well. Pour into a small saucepan and simmer, partially covered (mixture will
spatter) and stirring occasionally, until thickened, 5 to 10 minutes. Season
with salt and pepper.
Notes:
I added the New Mexican chiles as well as the chile rub.
Original recipe called for fennel seeds to be sprinkled on top of fish
during last part of broiling. Didn't have em..
I'll add mexican oregano the next time around.
Rob Lusk
PepperFool
http://www.pepperfool.com
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