Salmon Mole

I’ve never encountered salmon with mole sauce, although I do remember a delicious mole made with shrimp, tasted on a trip to Mexico. Because mole sauce can be made independently of whatever you’re serving it with, you can make it several days ahead (or freeze it for up to several months) and heat it at the last minute when you’ve cooked the salmon. Most people associate mole sauces with chocolate, which is used in small amounts in some versions, but moles get most of their character from dr