Deviled Salmon

INGREDIENTS:

• 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

INSTRUCTIONS

1. 1. 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.
2. 
   
3. 2. 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.
4. 
   
5. 3. 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.
6. 
   

MAKE AHEAD

The marinade can be refrigerated for up to 3 days.

SUGGESTED PAIRING

Lively, full-bodied rosé.