Ancho Crusted Salmon

 

Ingredients:

• 10 (6oz each) Toppits Salmon Portions

• 2 ancho chiles

• 1 tbsp. cumin seeds

• 1 tbsp. fennel seeds

• 4 ½ tsp. coriander seeds

• 1 tbsp. whole black peppercorns

• 1 tbsp. dried thyme leaves

• 1 tbsp. dried oregano

• 1 ½ oz salt

• 1 tbsp. dry mustard

• 1 ½ fl oz clarified butter or oil

• 20 fl oz yellow mole (recipe follows)

 

Directions:

1. 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.

2. 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.

3. 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).

4. Serve immediately with the mole or hold it hot until ready to serve.

 

Yellow Mole Ingredients:

• 1 fl oz (30 ml) olive oil

• 12 oz (340g) sliced onions

• 1 tsp (3g) sliced garlic

• 1 lb (8 oz / 680 g) yellow peppers, seeded and chopped

• 5 oz (142 g) chopped fennel

• 1 (2"/5 cm) cinnamon stick

• ¼ tsp. (0.50 g) ground allspice

• 1 ½ tsp. (3 g) dried epazote

• ¾ oz (21 g) sugar

• 8 fl oz (240 ml) water

• 3 oz (85 g) tomatillos, quartered

• 1 fl oz (30 ml) lime juice, or as needed

• Salt, as needed

 

Directions:

1. 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.

2. 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.

3. The sauce is ready to serve, or it may be rapidly cooled and refrigerated for later use.