Run your fingers over salmon to find any pin bones and pull them out with tweezers.
Brush the paste over salmon on both sides. Use full amount for spiciest effect, less for milder flavor.
Sprinkle over salmon on both sides. Season with salt to taste. Brush with olive oil and let rest at room
temperature at least 15 minutes before grilling. Add some mesquite chips of a small piece of wood to the
coals; when it starts smoking, place the salmon on the grill, skin side down. Cover with a baking tray or
disposable roasting pan to trap smoke. Cook for approximately 6 to 7 minutes on each side. The outside
should be nice and brown, the center just barely cooked (very slightly translucent). Serve at room
temperature with Mayonesa de Chipotle and Jicama Escabechada.
Yield: 8 to 10 servings
Place the chipotle chiles and their sauce in a blender or food processor fitted with the steel blade.
Process until pureed, about 1 minute. Add the garlic, oregano, oil, and process on pulse until combined
but still slightly chunky.
Combine mayonnaise and chipotle paste. Taste for seasoning and add salt if desired. Refrigerate unless using at once.
Yield: 1 cup
Blanch the diced carrot in boiling water for 2 to 3 minutes. Drain thoroughly. Place all the ingredients in an
earthenware or glass bowl and toss to combine. Let marinate, refrigerated, at least 4 hours or preferably overnight.
Serve at room temperature.
Yield: 4 servings (6 cups)
From: Zarela Martinez, Food-TV, SHOW #DJ9163
Posted By: Food TV.Com
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