Makes 6 to 8 servings
Ingredients
- 2 ancho chiles
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 4 1/2 teaspoons coriander seeds
- 1 tablespoon black peppercorns
- 1 tablespoon dried thyme
- 1 tablespoon oregano
- Salt, to taste
- 1 tablespoon dry mustard
- 3 lb salmon fillet, cut into ten 6-oz portions
- 3 tablespoon butter or oil
- Yellow Pepper Sauce (recipe below)
Directions
- Remove and discard the stems and seeds from the chiles. Roughly chop the chiles.
- Toast the chiles, cumin, fennel, and coriander seeds on a sheet pan in a 300°F/149°C oven until fragrant, about 5 minutes. Remove and cool to room temperature.
- Combine the toasted spices with the peppercorns, thyme, and oregano in a spice grinder. Grind to a coarse powder. Stir in the salt and dry mustard.
- Lightly coat each portion of salmon with the spice rub. Heat the butter in a large sauté pan over medium-high heat. Sauté the salmon skin-side down until the spices start to brown, 1 to 2 minutes.
- Flip the salmon over and cook over medium heat or in a 350°F oven for 4 to 6 minutes (depending on thickness of cut), until desired doneness.
- Serve with the sauce.
Yellow Pepper Sauce
Makes 2 cups
Ingredients
- 2 tablespoon olive oil
- 2 medium yellow onions, sliced
- 1 teaspoon sliced garlic
- 1 lb 8 oz yellow bell peppers, seeded and chopped
- 1 cup chopped fennel (from 1 bulb)
- One 2-in cinnamon stick
- 1/4 teaspoon ground allspice
- 1 1/2 teaspoons dried epazote
- 2 teaspoons sugar
- 1 cup water
- 3 oz tomatillos, quartered
- 2 tablespoons lime juice, or as needed
- Salt, as needed
Directions
- Heat the oil in a heavy-bottomed pot over medium-high heat. Add the onions and garlic and cook until translucent, about 8 minutes.
- Add the peppers, fennel, cinnamon, allspice, epazote, sugar, and water.
- Cover the pot and simmer on low heat until the peppers are soft, about 25 minutes.
- Transfer the mixture to a blender and purée with the tomatillos until very smooth. Strain through a strainer.
- Season with the lime juice and salt. The sauce is ready to serve now, or may be cooled and refrigerated for later use.
