Chile-glazed salmon with orange salsa from The Best of Gourmet 2001: Featuring the Flavors of Sicily (page 111) by Gourmet Magazine Editors

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Accompaniments: Quinoa-fennel pilaf; Seared rainbow chard with leeks

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried ancho chiles for dried aji panca chiles.

  • ashallen on September 22, 2019

    Good dish - earthy flavor from the chile-glaze is nicely balanced by the orange salsa. Actually, the orange salsa is really delicious all by itself - light, refreshing, and flavorful - and is my favorite part of the dish. I'd make it again to use with other dishes. The recipe makes a lot of chile-glaze - a bit too much, I think. Be careful while heating the glaze - it spatters very easily. My fennel seeds were on the older side - I wouldn't bother using them again unless they were fresh. [Cross-post for Epicurious/Best of Gourmet 2001.]

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