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Oven Roasted Salmon with Twin Sauces and Papaya Avocado Relish

Chez Eddy Restaurant

Serves 6 

6 6-oz. salmon fillets, skin removed 
2 oz. white wine nonstick spray 
Ancho Chili Sauce 
Tomatillo and Green Chili Sauce 
Papaya Avocado Relish 

Prepare Ancho Chili Sauce, Tomatillo and Green Chili Sauce, Papaya Avocado Relish, and Spice Blend for Fish (see recipes below). Set aside until ready to use. To prepare salmon, sprinkle each fillet on both sides with the Spice Blend for Fish. Preheat oven to 350 degrees. Spray a nonstick, heavy skillet with nonstick cooking spray, and heat until just below the smoking point. Place each fillet in the skillet with the top side down. Sear fish on both sides until browned, but do not blacken (approx. 3 to 4 minutes per side). Add the white wine to the pan. Place pan in oven and finish cooking (approx. 8 to 10 minutes). Remove from oven and keep warm. To Serve: Cover one half of each dinner plate with Ancho Chili Sauce and the other half with Tomatillo Sauce and Green Chili Sauce. Carefully place a salmon fillet in the middle of the plate. Spoon two tablespoons of Papaya Avocado Relish over corner portion of fillet. 

Ancho Chili Sauce 
1 tsp. olive oil 
1 medium onion, diced 
2 cloves garlic, peeled and cut in half 
1 medium tomato, diced 
2 dried-ancho chilies, soaked in warm water and seeded 
1 1/2 c. chicken stock 
1/3 c. raw sweet potato, diced 
1 T. honey 
1/2 tsp. cumin 
1 T. minced fresh cilantro 

Heat olive oil in medium saucepan until just below the smoking point. Add onion and garlic. Reduce heat and sauté until browned (approx. 6 minutes). Add diced tomato and sauté another minute. Add chilies, chicken stock, and sweet potato, and simmer 15 to 20 minutes or until potato pieces are tender. Place mixture in a blender and purée until smooth. Return blended mixture to saucepan; add honey, cumin, and chopped cilantro. Heat thoroughly. Add additional chicken stock if sauce is too thick. Sauce may be strained through a fine sieve for a smoother appearance. Note: Makes enough for 12 fish fillets. Tomatillo and Green Ch
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