Cook Time: 20 min
2 Garlic cloves, unpeeled
1 Guajillo or ancho chile, stemmed, seeded and cut in large pieces
1 Cup toasted and salted peanuts
3 Canned chipotle chiles, removed from the canning liquid
Salt, as needed
1/4 Cup honey
4 (5 to 6 oz. each) Alaska Salmon fillets
Fresh cilantro, roughly chopped for garnish
In a small skillet, roast garlic over medium heat, turning occasionally until soft and slightly blackened, about 5 minutes. Remove garlic and let cool; peel. In the same skillet, toast chiles, using a spatula to press them against the heated surface until aromatic. (You may see faint wisps of smoke.) Cover with hot water and rehydrate for 20 to 30 minutes. Drain, reserving liquid, and transfer chiles to a blender with garlic, peanuts and 2 canned chipotles. Pour in reserved water to the level of the peanuts. Blend until smooth and the consistency of an easily spoonable salsa, adding water if necessary.
Heat a broiler. In a mini food processor or blender, combine the remaining chile with the honey and 1/2 teaspoon salt; puree. Lay the salmon fillets on a lightly oiled, heavy baking sheet; position fish 4 inches below the heating element. Broil 4 minutes. Brush fish heavily with the glaze, return to the broiler and continue cooking until opaque throughout.
Serve salmon fillets with the peanut salsa and a sprinkling of chopped cilantro.
Generously contributed with permission by
The Soldotna Chamber of Commerce and Visitor Information Center:
44790 Sterling Hwy Soldotna, AK 99669