3 ancho chilies
1 cup boiling water
3 tablespoons canola oil
2 tablespoons brown sugar
Coarse salt and freshly ground black pepper to taste
1 whole side salmon fillet
2 cups tightly packed basil leaves
3 teaspoons chopped garlic
1 cup olive oil
1 teaspoon coarse salt and 1/2 teaspoon freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese (optional)
Salad of fresh greens, tomatoes, black beans

Yield 8 to 10 servings.

Rehydrate ancho chilies in boiling water. When plump, slit chilies and scrape out seeds. In a food processor, combine chilies, canola oil, brown sugar, salt and freshly ground pepper. Process until ingredients form a paste. Spread chili paste over whole salmon fillet and massage into fish. Let salmon marinate, covered, in the refrigerator overnight.

Bake fish on an ungreased pan in a 375 F oven for 15 to 18 minutes, or until firm to the touch.

For the sauce, combine basil leaves, garlic, olive oil, coarse salt, pepper and Parmesan in the work bowl of a food processor. Puree until smooth.

To serve, mound salad greens in the center of a serving plate. Top with salmon and generously drizzle with basil sauce.