4 garlic cloves
2 guajillo or ancho chiles, stemmed, seeded and torn in large pieces
2 cups salted peanuts, skinless, roasted
5 canned chipotle chiles, removed from the canning liquid
salt, as needed
1/2 cup honey
8 ea., 5 to 6 oz Alaska wild salmon fillets
Fresh cilantro, roughly chopped for garnish
SALSA RECIPE: In a dry skillet, roast the garlic over medium heat, turning occasionally until soft and blackened in spots, about 15 minutes. Remove and let cool; peel. In the same skillet toast the chiles, using a spatula to press them against the heated surface until aromatic – you may see faint whisps of smoke. Cover with hot water and rehydrate for 20 to 30 minutes. Drain and transfer to a blender with the garlic, peanuts, and 3 of the canned chipotles. Pour in water to the level of the peanuts and blend to a smooth puree. If necessary, stir in more water to give the mixture the consistency of an easily spoonable salsa. Season with salt, usually about 1/2 tsp.
CHIPOTLE SALMON RECIPE: Heat a broiler. In a food processor combine the remaining 2 chipotle chiles with the honey and 1/2 tsp salt. Puree. Lay the fillets on a lightly oiled baking sheet and position 4 inches below the broiler. Broil 2 minutes, flip the pieces of fish and return to the broiler for 2 more minutes. Brush heavily with the glaze, return under the broiler and cook until as done as you like, usually 2 more minutes for medium to medium-rare salmon. Serve with the peanut salsa and a sprinkling of chopped cilantro.