SALMON IN AN ADOBO OF ANCHO CHILLIES

No two chillies are the same. Anchos have very little heat, but a wonderful raisin-like fruitiness. They are great stuffed with a mix of minced pork, rice, maybe some finely diced zucchini or sliced zucchini flowers and then steamed. Here they have been turned into a marinade. The salmon fillets still have the skin on. They rested (flesh side down) in the marinade for about 10 minutes and then went onto a very hot cast iron skillet skin side down for 30 seconds before going under the grill for 4 minutes. I bought these miniature heirloom tomatoes at James Street Market in Brisbane.

ADOBO OF ANCHO CHILLIES

8 ANCHO CHILLIES
6 CLOVES OF GARLIC (WITH SKIN ON)
1/4 TEASPOON OF CLOVES
1/4 TEASPOON CUMIN SEEDS
1/2 TEASPOON BLACK PEPPERCORNS
1 TEASPOON SALT
2 TEASPOONS DRIED MARJORAM OR OREGANO
150 MLS CHICKEN STOCK OR WATER

Rinse the chillies, remove stems and seeds. Heat a griddle over medium heat and cook the chillies on each side until fragrant. It is OK if a little smoke rises - but not too much or thee chillies will burn and taste bitter. Put the chillies into a bowl and cover with hot water for 20 minutes. Cook the garlic in the same hot skillet, turning until the skins are slightly burnt. Grind the dried spices and salt to a fine powder. Place the soaked chillies, spice mix, peeled garlic cloves and stock or water (you can use 150 mls of the water in which the chillies soaked) into a blender and blend until you have a smooth, shiny paste.

To make the marinade for the fish, mix a tablespoon of dark brown sugar and 1 1/2 tablespoons of balsamic vinegar with 4 tablespoons of the adobo. The remainder of the adobo will keep up to 2 weeks in the refrigerator or can be frozen.

Some of you will know we were in partnership in a fish cafe in Coolangatta. A disaster. I mention it now because we used to serve a salad there that was crap. The menu was devised by our partner - not the one who was the conman but the one who was his accomplice - and the best amateur cook of Chinese food I know. This did not necessarily make her the perfect person to devise the menu of a fish restaurant. The salad was primitive. The dressing was made with distilled white vinegar. Because there is so little going on in a salad, every element is critical. Here some beautiful mixed lettuces share a bowl with slices of Sharwill avocado. Sharwills are about to come to the end of their season here. There are many avocado growers around the area who only eat Sharwills. Wonderfully smooth, nutty flesh. A dressing of macadamia oil, lemon-infused olive oil and white Balsamic.

SALMON IN AN ADOBO OF ANCHO CHILLIES