
Ancho Crusted Salmon
Ingredients:
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10 (6oz each) Toppits Salmon Portions
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2 ancho chiles
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1 tbsp. cumin seeds
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1 tbsp. fennel seeds
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4 ½ tsp. coriander seeds
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1 tbsp. whole black peppercorns
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1 tbsp. dried thyme leaves
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1 tbsp. dried oregano
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1 ½ oz salt
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1 tbsp. dry mustard
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1 ½ fl oz clarified butter or oil
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20 fl oz yellow mole (recipe follows)
Directions:
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Remove the stems and seeds from the chiles and roughly chop them. Toast the chiles, cumin, fennel and coriander seeds in a 300°F/149C oven for 5 minutes or until fragrant. Remove and cool to room temperature.
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In a spice grinder, combine the toasted spices with the peppercorns, thyme, and oregano. Grind to a coarse powder. Stir in the salt and dry mustard and reserve. Lightly coat each portion of salmon with the crust.
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Heat the butter or oil in a large pan over medium-high heat. Sauté the salmon on the first side, until the spices start to brown, 1 to 2 minutes. Flip the salmon and cook over medium heat or in a 350°F/177C oven for 4 to 6 minutes (depending on thickness of cut).
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Serve immediately with the mole or hold it hot until ready to serve.
Yellow Mole Ingredients:
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1 fl oz (30 ml) olive oil
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12 oz (340g) sliced onions
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1 tsp (3g) sliced garlic
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1 lb (8 oz / 680 g) yellow peppers, seeded and chopped
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5 oz (142 g) chopped fennel
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1 (2"/5 cm) cinnamon stick
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¼ tsp. (0.50 g) ground allspice
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1 ½ tsp. (3 g) dried epazote
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¾ oz (21 g) sugar
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8 fl oz (240 ml) water
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3 oz (85 g) tomatillos, quartered
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1 fl oz (30 ml) lime juice, or as needed
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Salt, as needed
Directions:
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Heat the oil in a pot over medium high heat. Add the onions, garlic and cook until translucent, about 8 minutes. Add the peppers, fennel, cinnamon, allspice, epazote, sugar and water.
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Cover the pot and simmer on low heat until the peppers are soft, about 25 minutes. Transfer the mixture to a blender and puree with the tomatillos until very smooth. Strain through a large-hole strainer. Season with the lime juice and salt.
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The sauce is ready to serve, or it may be rapidly cooled and refrigerated for later use.