Chipotle Glazed Salmon

Salmon:
1 1/2 to 2 lbs. salmon fillets (4 pieces)

Chipotle Glaze:
2 chipotle peppers, seeded (you can use the equivalent in canned whole chipotles in adobo sauce; buy one small can)
1 T. Worcestershire sauce
2 T. tomato paste
1 T. Coleman's dry mustard
1 T. red wine vinegar
1 C. apple juice

Prepare chipotle glaze:
If using canned chipotles, pull out two chiles. No need to rinse. Set aside the remaining canned chipotles for the beans. Blend all ingredients except apple juice until smooth. Slowly, while running blender, add apple juice.

Prepare salmon:
Place in glass baking dish, skin side down. Brush with chipotle glaze and bake at 400¡F. until fish flakes easily.

To assemble:
Spoon guacamole onto plate and top with salsa mixture; place salmon on top. Serve with warm flour tortillas and rice.

Guacamole:
2 ripe avocados
1 tomatillo, chopped
cilantro, chopped
1 jalapeno, chopped
1/2 lime, squeeze the juice
salt and pepper

Blend by hand or pulse in a food processor or blender to desired consistency.

Corn Black Bean Salsa
1 C. dry black beans
1 quart chicken stock
2 chipotle peppers, seeded (or canned equivalent)
1 t. cumin
2 to 3 bay leaves
2 T. soybean oil
1 C. corn kernels

Prepare 1 cup dry black beans in the chicken stock with the cumin and bay leaves. Simmer about 1 1/2 hours until tender. Strain beans and remove chipotles and bay leaves. While still warm, toss with soybean oil, salt and pepper. Set aside to cool.

Cook 1 cup corn kernels; drain. Spread a little soy oil on baking pan and spread out corn. Salt and pepper, then broil for 7 to 10 minutes until lightly browned. Combine with beans.

Pico de gallo
2 roma tomatoes, seeded and diced
1 to 2 jalapenos, seeded and diced
cilantro, chopped, to taste
1/2 small onion, diced small
1 lime, squeeze the juice over pico de gallo
salt and pepper

Just before serving, combine pico de gallo with the corn-bean mixture.

Highland's Garden Cafe