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