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Number of servings: 8

Ingredients:

8 salmon fillets, about 4 – 5 ounces each

8 cloves of garlic

5 chipotle peppers in adobo sauce

2 cups roasted peanuts, salted or unsalted

2 dried ancho or guajillo chiles, stemmed, seeded and chopped

½ cup honey

juice of 2 limes

salt, to taste

a little chopped cilantro, for garnish

Preparation:

For the salsa:

Roast the garlic cloves in a dry skillet over medium heat for about 15 minutes, turning occasionally until the garlic is softened and begins to blacken. Remove from heat and set aside the garlic to cool – peel the garlic once it has cooled.

While the garlic cools, toast the ancho or guajillo peppers in the same skillet until aromatic (this should take 3 -5 minutes). Place the toasted chilies in a bowl and cover with hot water. Allow the peppers to rehydrate for about 30 minutes. Drain the peppers and transfer to a food processor along with the toasted garlic, the peanuts and 3 of the chipotle peppers. Add just a little bit of lime juice and blend until smooth, adding more juice if needed. Season to taste with salt and transfer to a bowl.

For the salmon:

Heat your oven to broil. While the oven heats, add the honey, a pinch of salt and the remaining 2 chipotle peppers. Process until the ingredients form a smooth puree.

Broil the salmon filets on a lightly oiled baking sheet for 2 minutes per side. Remove from the broiler and brush with the chipotle-honey glaze. Broil for another 2 minutes or until the salmon reaches your desired level of doneness. Serve hot with peanut salsa and garnished with chopped cilantro.