Grill-smoked salmon with chipotle mayonaise

8 Servings

Ingredients

Quantity Ingredient
2 Sides of a 6 to 9 pound salmon, skin on
½ cup Chipotle paste; or to taste
Salt; to taste
2 tablespoons Olive oil; or as needed (up to 4)
1 cup Mayonesa de chipotle; recipe follows
Jicama escabechada; recipe follows

Directions

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

PASTA DE CHIPOTLE (CHIPOTLE PASTE) 1 can (8 ounces) Chiles Chipotles en Abode 4 to 5 garlic cloves, minced (about 2 tablespoons) 1 tablespoon dried Mexican oregano 2 tablespoons vegetable oil or olive oil

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. Yield:1 cup

MAYONESA DE CHIPOTLE (CHIPOTLE MAYONAISE) 1 cup commercially prepared mayonnaise 3 tablespoons Pasta de Chipotle, or to taste, see recipe above Salt, to taste Combine mayonnaise and chipotle paste. Taste for seasoning and add salt if desired. Refrigerate unless using at once. Yield: 1 cup JICAMA ESCABECHADA (JICAMA RELISH) 1 small carrot, peeled and finely diced 1 small zucchini, scrubbed and finely diced 1 medium Jicama, peeled and finely diced 1 medium onion, finely chopped, (about 1 cup) 4 garlic cloves, minced 1 tablespoon Chipotle paste 1 bay leaf 6 black peppercorns 1 teaspoon salt, or to taste ½ teaspoon dried Mexican oregano, crumbled 2 tablespoons chopped fresh cilantro leaves ½ cup distilled white vinegar ½ cup water ⅓ cup extra virgin olive oil

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.

Recipe by: CHEF DU JOUR ZARELA MARTINEZ SHOW #DJ9163 Posted to recipelu-digest Volume 01 Number 261 by Peg Baldassari <Baldassari@...> on Nov 16, 1997

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