Chili-Rubbed Salmon
Served at Babalu's, St. Louis, Missouri, which specializes in Caribbean food.
INGREDIENTS
Nutrition- 2
- 1 1⁄2teaspoons dried oregano
- 1 1⁄4teaspoons coarse salt
- 1teaspoon sugar
- 1
- 1teaspoon chopped canned chipotle chile
- 1teaspoon fresh lime juice
- 1tablespoon olive oil
- 1tablespoon about water
- 24
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DIRECTIONS
- Cut ancho chilies in half lengthwise; seed and stem. Heat heavy large skillet over medium-high heat; add chilies and stir until chilies look dry and darken slightly in color, turning occasionally, about 2 1/2 minutes. Cool completely. Break chilies into 1/2-inch pieces. Grind coarsely in spice mill or coffee mill. Add oregano and grind to blend. Transfer to small bowl. Mix in salt and sugar. Stir in garlic, chipotle chilies, and lime juice. Whisk in oil. Add enough water to thin to spreadable consistency (about 1 tablespoon). (Can be prepared 3 days ahead. Cover and chill.).
- Preheat oven to 400°F Spread 2 generous teaspoons chili mixture over each salmon fillet. Place on rimmed baking sheet. Bake until salmon is opaque in center, about 10 minutes.
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