Deviled Salmon

Name: Deviled Salmon
Ingredients: 1 ancho chile, stemmed and seeded; 2 tablespoons Sriracha; 1 tablespoon sambal oelek or other Asian chile sauce; 1 tablespoon extra-virgin olive oil; 1 tablespoon fresh lemon juice; 2 garlic cloves, minced; 1 hot pickled cherry pepper, stemmed, seeded and minced, plus 1 tablespoon brine from the jar; Four 6-ounce skinless salmon fillets, about 1 inch thick

8 ingredients

9 steps

Ingredients

1 ancho chile, stemmed and seeded
2 tablespoons Sriracha
1 tablespoon sambal oelek or other Asian chile sauce
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
2 garlic cloves, minced
1 hot pickled cherry pepper, stemmed, seeded and minced, plus 1 tablespoon brine from the jar
Four 6-ounce skinless salmon fillets, about 1 inch thick

Directions

1

In a small bowl, cover the ancho chile with hot water and let stand until softened, about 20 minutes.
2

Drain and mince the ancho.
3

In a small bowl, whisk the ancho with all of the remaining ingredients except the salmon.
4

Add all but 1/4 cup of the marinade to a baking dish.
5

Add the salmon fillets and turn to coat.
6

Cover and refrigerate the salmon for at least 1 hour and up to 4 hours.
7

Light a grill.
8

Grill the salmon fillets over moderate heat, turning once, until lightly charred and nearly cooked through, 6 to 8 minutes.
9

Transfer the salmon to plates and serve with the reserved marinade.