3 large dried red chili peppers
1 1/2 cups lightly packed light brown sugar
1 tablespoon lime juice
2 garlic cloves, minced
1 teaspoon dried oregano, or 1 TB fresh
1 tablespoon salt
3 pounds salmon fillet, cut into 6 pieces
2 limes, thinly sliced
1 tablespoon canola oil
fresh cilantro sprigs for garnish
PREPARATION1. Soak the chili peppers in enough warm water to cover them for 30 minutes, until soft. When the peppers are soft, remove the stems and seeds. Place the chilies, brown sugar, lime juice, garlic, oregano and salt in a blender, and purée until you have a paste-like consistency. If the mixture is too thick, add a little of the soaking liquid, 1 teaspoon at a time, until the desired consistency is reached.
NUTRITION INFO(Based on individual servings)
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