Apr 22, 2007
Chile Salmon
- 2 salmon fillets
- 2 tsp ancho chile powder
- 1/4 tsp cumin
- cracked pepper
- sea salt
- 3 tbsp butter, softened
- 1 canned chipotle in adobo sauce, minced
- olive oil
- Rinse and pat dry the salmon. Preheat the grill. Drizzle the salmon with a little olive oil
- Sprinkle on the herbs and then season the salmon well.
- Grill the salmon, being careful not to dry it out.
- Meanwhile, combine the butter with the chipotle.
- Remove the fish from the grill and pour on the chipotle butter.
- Serve.
Good and very easy.