is a winner of Bravo’s Top Chef Masters, and his highly rated PBS series Mexico—One Plate at a Time is in its ninth season. Bayless has written eight cookbooks, including Mexican Kitchen, Mexico: One Plate at a Time, and Fiesta at Rick’s. His award-winning restaurants include Frontera Grill, Toplobampo, Xoco, Tortas Frontera, and Frontera Fresco. He has won six James Beard Awards, and the Mexican Order of the Aztec Eagle. “Seafood products that are caught in an environmentally sensitive manner not only benefit the health of the oceans,” says Bayless, “but also provide many opportunities to improve the growth and sustainability of seafood businesses such as ours.”
Chipotle-Glazed Wild Alaska Salmon with Spicy Peanut Salsa by Chef Rick Bayless
2 garlic cloves, not peeled
1 guajillo or ancho chile, stemmed, seeded and cut in large pieces
1 cup toasted and salted peanuts
3 canned chipotle chiles, removed from the canning liquid
Salt, as needed
1/4 cup honey
4 (5 to 6 oz. each) Alaska Salmon fillets
Fresh cilantro, roughly chopped for garnish
In a small skillet, roast garlic over medium heat, turning occasionally until soft and slightly blackened, about 5 minutes. Remove garlic and let cool; peel. In the same skillet, toast chiles, using a spatula to press them against the heated surface until aromatic. (You may see faint wisps of smoke.) Cover with hot water and rehydrate for 20 to 30 minutes. Drain, reserving liquid, and transfer chiles to a blender with garlic, peanuts and 2 canned chipotles. Pour in reserved water to the level of the peanuts. Blend until smooth and the consistency of an easily spoonable salsa, adding water if necessary.
Heat a broiler. In a mini food processor or blender, combine the remaining chile with the honey and 1/2 teaspoon salt; purée. Lay the salmon fillets on a lightly oiled, heavy baking sheet; position fish 4 inches below the heating element. Broil 4 minutes. Brush fish heavily with the glaze, return to the broiler and continue cooking until opaque throughout. Serve salmon fillets with the peanut salsa and a sprinkling of chopped cilantro.