1) Toast guajillo chiles on grill then soak in warm water until soft, about 25 minutes.Puree in blender with a little water until smooth. Soak dried chipotles in warm water until soft then seed, devein and cut into strips.
2) Gently saute garlic in a little hot olive oil until soft and fragrant, about five minutes. Combine with chile puree and strips, capers, parsley, coriander, butter, salt, and lemon juice. Cook over high heat until bubbling and most of liquid is evaporated.
3) Season salmon fillets with salt and pepper. Grill or broil until done, about 5-8 minutes. Spoon sauce over salmon, garnish with additional parsley. Makes 4 servings.
Origin: A Toronto restaurant called Iguana
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10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602