The local market had fresh enough salmon this afternoon when I shopped
there for other things. I picked up about five bucks worth.

Back home I ground two mild dried New Mexico chiles with about an
equal amount (by volume) pecans and some salt and pepper. I sliced a
lemon thinly and laid the slices on the bottom of a well oiled baking
pan. I dolloped a little Bufalo chipotle sauce on each lemon -- about
1/2 tsp total, I'd guess. I cut the skin from the salmon fillet and
checked for bones. None. Odd, but a pleasant discovery, to be sure.
I laid the salmon on the lemons and piled the chile/pecan mix over it.
I popped the pan into a hot oven -- 475F I seem to recall. It was
done in about 15 minutes, using the convection oven roasting function

I made a sauce of sorts by first zapping three cloves of garlic
(minced) in some olive oil in the microwave. Gave it three bouts on
high at 30 seconds a bout. (Not a true mojo de ajo, but I like it.)
When it was cooled a little, I added the juice of half a lemon, some
chipotle sauce, and about two tblsps prepared mayo. I had a little of
the chiles and pecan mix left after crusting the fish, and about 1/3
tsp of that went in, too. Maybe a little more.

I thinned about 2 1/2 teaspoons of the mayo with a little water to
make a salad dressing for a romaine, tomato, avocado, radish salad.
The rest went on the plate next to slices of the salmon and some
roasted asparagus. I also had a small red potato on the side, but D's
South Beach diet kept her to the fish and veggies.

We ate it up.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore