Grilled Salmon in Toasty Peanut Salsa - Rick Bayless

Ingredients

• 3 unpeeled garlic cloves
• 3 dried guajillo chiles, stemmed, seeded and torn into large pieces
• 2 canned chipotles en adobe, stemmed and roughly chopped
• 1 cup roasted, unsalted peanuts
• Salt
• 4 5-to-6-ounce boneless, skinless salmon fillets (preferably from wild-caught salmon)
• A little olive or vegetable oil
• 2 green (or fresh spring “knob”) onions OR 2 fresh ramps