Crispy Chili Salmon with Chunky Winter Salsa

This is a two part recipe, first making a red chili salsa and then using the water that hydrated the chili peppers as the poaching liquid for the salmon. The combination is lovely.

The salsa is one of my winter varieties with lots of chili to make up for lackluster tomatoes. I blend a paste of chili peppers and tomatoes, then add some finally chopped ones for texture.

The salmon is cooked using my favorite methods, poached on the bottom and broiled on top for a silky fillet and crusty skin.

Ingredients

For the Salsa:

• Four tomatoes boiled until the skin cracks, then remove the skin
• Two New Mexican chili peppers, two anchos, and two serranos
• One onion cut into quarters
• Bunch of cilantro
• Lime
• Salt

For the salmon

• 1 1-1.5 lb fillet with skin on
• Small onion diced
• Cubano pepper diced
• Olive oil
• Salt and pepper

Directions

To make the salsa, start by toasting the New Mexican and Ancho chili in a frying pan. When fragrant, add 1-2 cups of water and simmer for 10 minutes. Remove the seeds from the chili peppers and add to a blender along with a few tablespoons of the liquid, the poached tomatoes, half the onion, squeezed lime, salt, and half of the cilantro. Blend until smooth, then pour into a bowl. Add finally chopped serranos, onion, and cilantro. Refrigerate at least one hour before serving.

To make the salmon, remove the chili water from the pan. Fry the onion and pepper in the olive oil for a few minutes. Meanwhile, scour the skin side of the salmon with a sharp knife. Rub the skin with olive oil, salt, and pepper to taste. Add the chili water back to the pan and bring to a simmer. Add the salmon, skin side up. Place the whole pan under the broiler and cook for 10-15 minutes depending on thickness of the fillet and desired doneness. 

For Technologists 

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