Recipe

Hosted By
Sarah

		Southwestern Marinated Grilled Salmon
		Serving Size - 4
		Prepared By - Sarah
		Recipe Rating	Printer Friendly Recipe

TOMATO-RED-CHILE CHUTNEY:

2 dried ancho or New Mexican red chiles

2 c. hot water

2 tbsp. canola oil

1 small red onion, finely diced

1 garlic clove, finely chopped

4 plum tomatoes, halved and diced

1 tsp. dried Mexican oregano

2 tsp. clover honey

Kosher salt and freshly ground black pepper

3 green onions, green and pale green parts, finely diced

SOUTHWESTERN MARINATED GRILLED SALMON:

1 c. cream, crème fraiche, or sour cream

3 garlic cloves, finely chopped

2 tsp. grated lime zest

2 tbsp. fresh lime juice

1 heaping tbsp. ancho chile powder

2 tsp. ground coriander

1 tsp. ground cumin

1/4 tsp. chile de arbol powder

4 (8 oz.) skin-on salmon fillets

2 tbsp. plus 1 tsp. canola oil

Kosher salt and freshly ground black pepper

2 limes, halved

Chopped green onion, for garnish

TOMATO-RED-CHILE CHUTNEY: - Soak red chiles in hot water for 30 minutes. Drain, reserving ¼ c. of soaking liquid, and then stem, seed and dice chiles. Combine chiles and reserved soaking liquid in a blender and blend until smooth. Heat oil in a medium saucepan over medium heat. Add red onion and cook until soft, about 5 minutes. Add garlic and cook for 30 seconds. Add red chile puree, bring to a boil, and cook until slightly thickened, about 5 minutes. Add tomatoes and oregano and cook until slightly softened, about 10 minutes. Stir in honey and season with salt and pepper. Remove chutney from heat and fold in green onions. Serve warm or at room temperature. SOUTHWESTERN MARINATED GRILLED SALMON: - Whisk together first 8 ingredients in a baking dish. Add salmon fillets and turn to coat in marinade. Cover and refrigerate for at least 20 minutes and up to 1 hour. Heat grill to high. Remove salmon from marinade and wipe off excess with paper towels. Brush on both sides with 2 tbsp. oil and season with salt and pepper. Grill until golden brown on both sides and cooked to medium, about 4 minutes per side. Meanwhile, brush cut side of the limes with the remaining teaspoon oil and place on grill, cut side down, until browned, 1 minute. Transfer salmon to plates and garnish with green onion and a lime half. Serve chutney on the side.