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Ancho Chili Rubbed Salmon Recipe from Crystal Palace


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 fillet
2 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, black beans


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.

Bake fish on an ungreased pan in a 375°F oven for 15 - 18 minutes, or until firm to the touch.

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.

To serve, mound salad greens in the center of a serving plate. Top with salmon and generously drizzle with basil sauce.

Yield: 10 servings.



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