• 1 tablespoon ground mild red chile
• 1 teaspoon sugar
• 1⁄2 teaspoon salt, plus more for sprinkling
• 3⁄4 pound fresh salmon filet, deboned
• 1 tablespoon vegetable oil (optional)

Salsa:
Makes one cup Sweet Pear Pineapple Salsa
• 1⁄2 Anjou or Bartlett pear, peeled, cored and diced
• 1⁄2 8-ounce can crushed pineapple, drained
• 1⁄2 cup dried cranberries or craisins
• 1⁄4 teaspoon crushed red pequin quebrado, or more to taste

To Prepare Salmon:
1. In a small bowl, combine the chile, sugar and salt. Cut the salmon into 2 pieces. Rinse, then pat dry with a paper towel. Rub the chile mixture evenly over the salmon.

2. Sprinkle salt in a heavy, seasoned skillet (or an unseasoned skillet to which you have added the oil). Place over medium-high heat until hot.

3. Saute the salmon for 3 to 5 minutes per side, until crisp and brown on the outside and still moist and bright pink on the inside. Serve on a pool of salsa.

To Prepare Salsa:
In a nonreactive bowl, combine the pear, pineapple, cranberries and chile. Allow to stand for at least 10 minutes before serving.

• 1 1⁄4 cups sugar
• 12 oz can evaporated milk
• 14 oz can sweetened condensed milk
• 6 each whole eggs
• 2 each egg yolks
• 2 tsp Mexican/premium vanilla extract
• Dash of salt

To Prepare:
1. In a heavy saucepan or skillet (non stick) melt the sugar over medium heat until uniformly golden brown and smooth. Note: Move the sugar around in the pan by tilting it rather than using a spoon to stir. This will help re-crystallization due to cool air mixing with the sugar.

2. Pour the melted sugar into an 8-inch pie pan, 9-inch square pan or into individual ovenproof custard cups, evenly coating the bottom of the selected pan or custard cups.

3. Blend the remaining ingredients until smooth, then poor in the pan or individualized custard cups over the caramelized sugar.

4. Place the pan or individual custard cups in a larger pan with enough hot water to reach half the depth of the pan or cups with the custard.

5. Bake at 350 degrees for 45 minutes for one pan and 35 minutes for individual cups.

6. Remove the pan or cups from the water and cool at room temperature. When cool place a serving plate over the top of the pan and invert to unmold.

7. To serve if made in one pan, cut the flan into individual serving pieces and spoon some of the caramel over each piece. If made in a custard cup, unmold onto individual plates or saucers.