Despite my inability to find the recipes in my email files, Cathy was kindly able to resend them so here are two – for the wonderful grilled salmon with the tangy salsa.
Grilled Salmon with red chile rub
1 T chile paste (see below) or 1 T dried ancho chile powder 1 T sweet paprika
1/3 tsp garlic powder
2 tsp ground cumin
1⁄2 tsp black pepper
1⁄2 tsp salt
2 lbs salmon cut into 8 pieces
Chile paste: Soak 1 package dried Guajillo peppers in hot water to cover for 1 hour. When soft, remove from water put in processor. Add olive oil slowly while processing along with 1⁄4 C soaking water until paste consistency. Press through sieve to remove bits.
Mix spices together – if using dry chile powder stir in enough olive oil to get paste consistency. Four hours before grilling, rub on salmon, cover with plastic wrap and keep refrigerated until 30 minutes before grilling. Remove plastic wrap and grill.
Pineapple Mango Salsa
Recipe from Epicurious
1 cup pineapple (peeled cored) 1 cup mango (peeled pitted)
1 cup red bell pepper
1 cup tomato (seeded)
1 cup hothouse cucumber (seeded english) 1 cup red onion
3 tbsps fresh cilantro (minced)
2 tbsps fresh mint (minced)
2 tbsps jalapeno chilies (minced seeded) 2 tbsps fresh lime juice
Chop all vegetables, fruits and herbs into small pieces. Toss with fresh lime juice and refrigerate for 1 hour before serving