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Thread: Chili Rubbed Salmon - Crystal Palace

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  1. #1
    Senior Member
    Join Date
    Jun 2008
    North East England
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    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.

    Food processor
    Ungreased baking pan
    Oven heated to 375F
    Tongs for tossing salad
    Attached Images Attached Images

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