Deviled Salmon

• 1 ancho chile, stemmed and seeded
• 2 tablespoons Sriracha
• 1 tablespoon sambal oelek or other Asian chile sauce
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 2 garlic cloves, minced
• 1 hot pickled cherry pepper, stemmed, seeded and minced, plus 1 tablespoon brine from the jar
• Four 6-ounce skinless salmon fillets, about 1 inch thick

1. In a small bowl, cover the ancho chile with hot water and let stand until softened, about 20 minutes.
2. Drain and mince the ancho.
3. In a small bowl, whisk the ancho with all of the remaining ingredients except the salmon.
4. Add all but 1/4 cup of the marinade to a baking dish.
5. Add the salmon fillets and turn to coat.
6. Cover and refrigerate the salmon for at least 1 hour and up to 4 hours.
7. Light a grill.
8. Grill the salmon fillets over moderate heat, turning once, until lightly charred and nearly cooked through, 6 to 8 minutes.
9. Transfer the salmon to plates and serve with the reserved marinade.

ancho chile, sriracha, sambal oelek, extravirgin olive oil, lemon juice, garlic, cherry pepper, salmon

Taken from www.foodandwine.com/recipes/deviled-salmon (may not work)