MAGIC KINGDOM’S ANCHO CHILI RUBBED SALMON
Yield: 10 servings.
3 ancho chilies
1 cup boiling water
3 tablespoons canola oil
2 tablespoons brown sugar
Coarse salt and freshly ground black pepper to taste
1 whole side salmon fillet2 cups tightly packed basil leaves
3 teaspoons chopped garlic
1 cup olive oil
1 teaspoon coarse salt and 1/2 teaspoon freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese (optional)
Salad of fresh greens, tomatoes and black beans
1. Rehydrate ancho chilies in boiling water. When plump, slit chilies and scrape out seeds. In a food processor, combine chilies, canola oil, brown sugar, salt and freshly ground pepper. Process until ingredients form a paste. Spread chili paste over whole salmon fillet and massage into fish. Let salmon marinate, covered, in the refrigerator overnight.
2. Bake fish on an ungreased pan in a 375F oven for 15-18 minutes, or until firm to the touch.
3. For the sauce, combine basil leaves, garlic, olive oil, coarse salt, pepper and Parmesan in the work bowl of a food processor. Puree until smooth.
4. To serve, mound salad greens in the center of a serving plate. Top with salmon and generously drizzle with basil sauce.
Ungreased baking pan
Oven heated to 375F
Tongs for tossing salad