Ingredients
- jalapeño chiles, stemmed2
- chicken broth1/8 cup
- Coho or silver salmon fillets, 12 ounces total; coho or silver salmon2
- salt
- black pepper, freshly ground
- vegetable oil2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Pulse chiles with broth in a food processor until a thick paste is formed. Set aside a small amount from the rest.
Brush salmon filets on all sides with chile mixture. Sprinkle liberally with salt and freshly ground black pepper, and discard the chile mixture used to brush it.
Heat oil in a large nonstick pan over medium heat. Place salmon filets and cook, skin side up, 1½ minutes.
Turn on one of the smaller sides and cook 1 minute. Flip onto one of the bigger sides and cook 1½ minutes.
Again, turn onto the uncooked smaller side and cook another 1 minute.
Remove to a plate and brush all sides liberally with reserved chile mixture. Cover with foil and let rest 5 minutes before serving with clean chile sauce.