Deviled Salmon...really delicious recipe from June Food & Wine magazine. I made two fillets

[curious1]

and the entire sauce recipe and we used almost all. Only change was I had sweet cherry peppers. The sauce wasn't as spicy as I thought it would be, perhaps that was partly the sweet cherry pepper.http://www.foodandwine.com/recipes/deviled-salmon

 

[angak1]

oh yeah, I'm making this tonight! have everythng but the dry ancho. have canned or powder, will do

 

[curious1]

Be careful, too much powdered would make it dry and thick.