Ancho-Crusted Salmon with Yellow Pepper Sauce

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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

1. Remove and discard the stems and seeds from the chiles. Roughly chop the chiles.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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

1. Heat the oil in a heavy-bottomed pot over medium-high heat. Add the onions and garlic and cook until translucent, about 8 minutes.
2. Add the peppers, fennel, cinnamon, allspice, epazote, sugar, and water.
3. Cover the pot and simmer on low heat until the peppers are soft, about 25 minutes.
4. Transfer the mixture to a blender and purée with the tomatillos until very smooth. Strain through a strainer.
5. Season with the lime juice and salt. The sauce is ready to serve now, or may be cooled and refrigerated for later use.

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