From the That's Entertainment! article in the October 2016 issue.
Chris Maher teaches a class called New Mexican with a Twist at his Cooking Studio Taos. “It means modernizing the cuisine to a certain extent, without bastardizing it,” he explains. “For example, my red chile has chocolate and cinnamon in it. However, the quantities are small so that it augments the actual chile flavor, gives it legs. These additions are imperceptible, but people enjoy what happens in their mouth, on their palate.”
Grilled Copper River Salmon with Green Chiles
- 1 side of wild Copper River salmon, skin on
- Kosher salt
- Black pepper
- Olive oil
- Fresh roasted green chiles
- Prepare charcoal grill. Adjust temperature to 400–425°.
- Generously salt and pepper the meat side of the fish and rub both sides with a bit of olive oil.
- Clean and peel the green chile. Chop fine and set aside.
- Using a long-tongued spatula, center the fish on the grill, skin side down. If you need to cover to adjust the temperature at this point, do so.
- Grill for about 12–14 minutes. (When you touch the meat side, it should bounce back.) Fish will be cooked through, with the top slightly rare.
- Remove from grill, top with green chiles, and serve.