Instructions: 1. Finely mince softened Anaheim chiles. In saucepan combine all juices and minced Anaheim ciles. Reduce juices over medium heat until only 1/4 cup remains. Cool slightly. Add cilantro and whisk in butter. Refrigerate

2. Puree chipotle peppers (if needed, add a little water). Fold puree into hot mashed potatoes and keep warm.

3. Rub salmon filets with ground pasillo chile dust. Sprinkle Salmon lightly, with salt. Broil or grill over medium heat until fully cooked, 3 to 4 minutes on each side. Place 1/2 cup of potatoes and 1 salmon filet on each of 4 plates, then top with chile citrus glaze. Server immediately.

Makes 4 Servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.