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Name: Salmon Aljillo
Prep time: 45 min
Total time: 45 min
Yield: 4
Cuisine: BBQ
Ingredients: 2 whole Chipotle Chilies dried; 3 whole Guajilloo chilies dried; 4 Tbsp Olive oil; 6 cloves Garlic finely chopped; 1 Tbsp Capers; 1/4 cup Fresh parsley Chopped; 1/4 cup Cilantro Chopped; 2 tsp butter; 1/2 tsp Kosher Salt; 1 Fresh lemon Juiced; 4 6oz Salmon Steaks; Salt & pepper; Fresh parsley

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INGREDIENTS

2 whole Chipotle Chilies ; dried
3 whole Guajilloo chilies ; dried
4 Tbsp Olive oil
6 cloves Garlic ; finely chopped
1 Tbsp Capers
1/4 cup Fresh parsley ; Chopped
1/4 cup Cilantro ; Chopped
2 tsp butter
1/2 tsp Kosher Salt
1 Fresh lemon ; Juiced
4 6oz Salmon Steaks
Salt & pepper
Fresh parsley

Servings

INSTRUCTIONS

Place the chipotle chiles in a bowl of warm water and set aside. Preheat your oven to 375F.

Place the guajillo chiles on a baking dish and toast them in the hot over for just 3 or 4 minutes., being careful not to burn them.

Remove them from the oven, cut them into pieces with scissors and soak them in a bowl of warm water until soft, about 25 minutes.

Puree them until smooth in a blender with 1/4 cup of water they have been soaking in.

Remove the stems and seeds from the softened chipotles and devein them. Cut them into thin strips and set aside.

Heat 2 Tbsp of the olive oil in a saute pan over medium heat and cook the garlic until soft and fragrant, about 5 minutes.

Add the chile puree and chipotle strips, capers, parsley, cilantro, butter salt and half the lemon juice. Cook over medium-high heat until the sauce is bubbling and most of the liquid is evaporated. Remove from the heat and set aside.

Place the salmon steaks on a plate or nonreactive baking dish. Combine the remaining 2 Tbsp of the olive oil and the remaining lemon juice and drizzle over the salmon steaks, turning them so both sides are exposed to the mixture. Marinate for 15 to 30 minutes.

Prepare your grill for medium direct heat. Season the salmon with sea salt and pepper. Oil the cooking grate and grill the steaks for about 6 to 8 minutes, depending on the thickness of the steak, until the salmon is just done, using hickory or mewquite as a flavoring agent. Place the salmon on plates, spoon the sauce over top, and garnish with additional parsley.

NOTES

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Salmon Aljillo

2 whole Chipotle Chilies dried
3 whole Guajilloo chilies dried
4 Tbsp Olive oil 
6 cloves Garlic finely chopped
1 Tbsp Capers 
1/4 cup Fresh parsley Chopped
1/4 cup Cilantro Chopped
2 tsp butter 
1/2 tsp Kosher Salt 
1  Fresh lemon Juiced
4 6oz Salmon Steaks 
  Salt & pepper 
  Fresh parsley

Place the chipotle chiles in a bowl of warm water and set aside. Preheat your oven to 375F.
Place the guajillo chiles on a baking dish and toast them in the hot over for just 3 or 4 minutes., being careful not to burn them.
Remove them from the oven, cut them into pieces with scissors and soak them in a bowl of warm water until soft, about 25 minutes.
Puree them until smooth in a blender with 1/4 cup of water they have been soaking in.

Remove the stems and seeds from the softened chipotles and devein them. Cut them into thin strips and set aside.

Heat 2 Tbsp of the olive oil in a saute pan over medium heat and cook the garlic until soft and fragrant, about 5 minutes.
Add the chile puree and chipotle strips, capers, parsley, cilantro, butter salt and half the lemon juice. Cook over medium-high heat until the sauce is bubbling and most of the liquid is evaporated. Remove from the heat and set aside.

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Nutrition

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Serving Size: 1 Serving (70g)
Recipe Makes: 4 Servings

Calories: 271
Calories from Fat: 262 (97%)

Amt Per Serving		% DV

	Total Fat 29.1g	39 %
	Saturated Fat 5g	25 %
	Monounsaturated Fat 20.2g
	Polyunsanturated Fat 3g
Cholesterol 5.1mg		2 %
Sodium 412.5mg		14 %
Potassium 94.9mg		2 %
Total Carbohydrate 4.9g		1 %
	Dietary Fiber 1.6g	7 %
	Sugars, other 3.2g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 271

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