# Chipotle salmon **URL:** \ **Category:** Cafe Society\ **Created:** [June 22, 2004, 2:12am UTC](https://boards.straightdope.com/t/chipotle-salmon/251555 "2004-06-22T02:12:55Z")\ **Posts on this page:** 1\ **Page:** 1
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [June 22, 2004, 2:12am UTC](https://boards.straightdope.com/t/chipotle-salmon/251555/1 "2004-06-22T02:12:55Z")
There’s a restaurant in Orange, California called The Chili Pepper. Nice place for lunch. They had chipotle salmon on special periodically, and I really liked it. But I never got the recipe! Nothing to do bu experiment in the kitchen. I opened a tin of chipotle chiles. (In case you don’t know, chipotle chilis are ripe, red, smoked and dried jalapeño pepper.) I put it into my hand-cranked food processor (“As seen on TV!”) that my dad gave me yonks ago, and chopped them up in just a few turns. Next I added a pint of sour cream and mixed it well. Finally, I stirred in a tin of mushroom slices. I pan-seared a pair of salmon fillets in a little butter. The oven was set to 350°F, and I spread some chipotle sauce on some aluminum foil. The fish went on top, and was then covered with some more sauce. I closed the foil and baked it for 15 minutes. In the meantime, I’d cooked some asparagus as a side dish. Oh, boy, is it good! And _hot!_ Much hotter than the restaurant offering. I should halve the amount of chilis next time. But it was sure tasty! A nice glass of soy milk (thoughtfully provided by **Shayna** and \*_Spiny Norman_ in my birthday present last week) cooled the residual heat. The other fillet and the rest of the asparagus are in a plastic container for mañana. 🙂