Even the term Mexican coffee has a sense of holiday, sunshine and fun about it. You'd imagine. With Colombia just down the road, that Mexican coffees would be of the strong, full-bodied variety. Well, you'd be wrong. Read on. Of the five million or so bags of coffee produced in Mexico, they … [Read More...] about The Lazy Aromas Of Mexican Coffee
FOR THE RUB
1/2 cup ground Blue Mountain coffee (or your favorite)
1/2 cup Valhrona cocoa powder (or any high-quality)
2 tablespoons mesquite powder (see note)
1 tablespoon kosher (coarse) salt
1 teaspoon cayenne (optional)
2 to 3 pounds salmon fillets, skin removed
FOR THE SAUCE
4 chipotle peppers (canned with adobo sauce)
2 cups honey
1/2 cup fresh orange juice
1 teaspoon orange zest
2 tablespoons olive oil
1 tablespoon butter
Mesquite powder, also known as algorobba, is simply ground mesquite seed pods. It has a sweet and smoky-nutty flavor similar to carob. Look for it online or at specialty markets.
Mix all rub ingredients. Press on both sides of salmon filets and set aside in refrigerator.
In a small saucepan over medium-low heat, combine the chipotle peppers, honey, orange juiceand zest. Taste and add adobo sauce from the can for desired heat level. Simmer 10 to 15 minutes. Pour through a strainer, pressing the peppers with the back of spoon.
Heat oven to 400 degrees. In a skillet large enough to hold the salmon, heat the olive oil and butter over medium-high heat. Sear the salmon on both sides until golden brown. Place on a baking sheet and bake until desired doneness. ( 3/4 inch-thick fillets are firm but not tough in 3 minutes).
Transfer to a platter and drizzle with some of the sauce, serving the rest on the side. Makes 8 servings.