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Ingredients
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Mole Poblano Sauce
Wild Salmon for serving
Method
Mole Poblano Sauce
- 1
Toast the chiles
In a dry skillet over medium heat, toast the dried ancho, pasilla, and mulato chiles for 1–2 minutes per side until fragrant and lightly blistered. Do not burn.
- 2
Hydrate and prep
Transfer chiles to a heatproof bowl and cover with hot water. Let soak 20 minutes, then drain well.
- 3
Toast seeds and nuts
In the same skillet, toast sesame seeds until light golden, then add almonds and toast until fragrant. Remove from heat.
- 4
- 5
Blend the mole base
In a blender, combine rehydrated chiles, onion-garlic-tomato mixture, toasted sesame seeds and almonds, raisins, torn tortilla, and chocolate. Add cinnamon, cumin, coriander and salt. Pour in 1 cup chicken stock and blend until smooth. If needed, add a bit more stock to reach a thick, pourable consistency.
- 6
Simmer the mole
Pour the blended mixture into a saucepan. Simmer over medium-low heat 20–30 minutes, stirring frequently. Adjust salt; if sauce is too thick, thin with a splash more stock.
Wild Salmon and Serving
- 7
Prepare the salmon
Pat salmon fillets dry. Season with salt and pepper.
- 8
Sear the salmon
Heat 1 tablespoon oil in a skillet over medium-high heat. Place salmon fillets skin-side down and cook 3–4 minutes until golden. Flip and cook 1–2 minutes on the other side.
- 9
Finish in mole
Reduce heat. Spoon mole sauce over the salmon fillets and simmer 2–4 minutes until salmon is just cooked through and sauce is glossy, basting as needed.
- 10
Serve
Transfer each fillet to plates. Spoon extra mole over the top and garnish with chopped cilantro and a squeeze of lime. Serve with warm tortillas or rice on the side.
