Deviled Salmon

1. 1

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

2. 2

   Drain and mince the ancho.

3. 3

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

4. 4

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

5. 5

   Add the salmon fillets and turn to coat.

6. 6

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

7. 7

   Light a grill.

8. 8

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

9. 9

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

* Per serving · 4 servings · Values may vary.

No additional tips available.