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Highland's Garden Cafe Chipotle-glazed Salmon
Salmon:
1 1/2 to 2 lbs. salmon fillets (4 pieces)
Chipotle Glaze:
2 chipotle peppers, seeded (you can use the equivalent in canned whole chipotles
in adobo sauce; buy one small can)
1 T. Worcestershire sauce
2 T. tomato paste
1 T. Coleman's dry mustard
1 T. red wine vinegar
1 C. apple juice
Prepare chipotle glaze:
If using canned chipotles, pull out two chiles. No need to rinse. Set aside the
remaining canned chipotles for the beans. Blend all ingredients except apple
juice until smooth. Slowly, while running blender, add apple juice.
Prepare salmon:
Place in glass baking dish, skin side down. Brush with chipotle glaze and bake
at 400�F. until fish flakes easily.
To assemble:
Spoon guacamole onto plate and top with salsa mixture; place salmon on top.
Serve with warm flour tortillas and rice.
Guacamole:
2 ripe avocados
1 tomatillo, chopped
cilantro, chopped
1 jalapeno, chopped
1/2 lime, squeeze the juice
salt and pepper
Blend by hand or pulse in a food processor or blender to desired consistency.
Corn Black Bean Salsa:
1 C. dry black beans
1 quart chicken stock
2 chipotle peppers, seeded (or canned equivalent)
1 t. cumin
2 to 3 bay leaves
2 T. soybean oil
1 C. corn kernels
Prepare 1 cup dry black beans in the chicken stock with the cumin and bay
leaves. Simmer about 1 1/2 hours until tender. Strain beans and remove chipotles
and bay leaves. While still warm, toss with soybean oil, salt and pepper. Set
aside to cool.
Cook 1 cup corn kernels; drain. Spread a little soy oil on baking pan and spread
out corn. Salt and pepper, then broil for 7 to 10 minutes until lightly browned.
Combine with beans.
Pico de gallo:
2 roma tomatoes, seeded and diced
1 to 2 jalapenos, seeded and diced
cilantro, chopped, to taste
1/2 small onion, diced small
1 lime, squeeze the juice over pico de gallo
salt and pepper
Just before serving, combine pico de gallo with the corn-bean mixture.
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