1/2 (8 oz.) pkg. dry corn husks
1 1/2 lbs. salmon, cut into 2 x 1/2 inch strips
8 cloves garlic, unpeeled
5 dried chiles anchos, seeded
5 dried chiles guajillos, seeded
1/2 tsp. ground cinnamon
Pinch of ground clove
1/4 tsp. ground pepper
1/8 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. dried thyme
2 bay leaves, crushed
1 1/2 tsp. salt
1/4 c. cider vinegar
3 to 5 tbsp. bitter orange juice or a mixture of fresh orange & grapefruit juice

GARNISH:

3/4 c. chopped onion
3 tbsp. chopped cilantro plus 6 sprigs
2 limes, quartered

NOTE: Dried California or New Mexican chiles can be used, but the taste will be different. Ancho and guajillo chiles can be found in Hispanic markets such as El Mercado Latino in the Pike Place Market and some supermarkets.

Soak the corn husks for two hours in a large bowl with boiling water poured over them. Weight down with a dish to keep them submerged.

Roast garlic in heavy cast iron skillet over medium heat until somewhat blackened and soft, about 15 minutes. Remove and peel.

Tear the chiles into pieces and roast them quickly in same pan, pressing them down on each side until they blister and change color. Remove and put into small bowl, cover with boiling water and let sit for 1/2 hour.

Put garlic, drained chiles, spices, vinegar and juice into blender. Blend to a thick paste by pulsing on/off, and scraping down. A tad bit more juice can be added, but keep it to a minimum. Store this adobo paste in covered jar until ready to use. It can be made in advance. Any extra can be kept in refrigerator.

Drain the corn husks and select the 18 largest ones. They should be 6 inches across on biggest end. If not enough, make your own by overlapping 2 smaller ones. From extra husks, tear off 24 1/4 inch wide strips, tying 2 together to make 12 long ones. Divide fish into 6 portions.

Spread one spoonful of adobo paste on a 2 x 3 inch area of wide end of husk. Lay 1/2 of one portion of fish in a layer over paste. Salt lightly, spread with a little paste, add rest of fish, salt again, and spread with more paste. Now fold the two sides up around the fish, tucking one under the other. Fold the narrow end of the husk over the filled portion and flip onto the wide end of another husk with the open end toward the center. Wrap sides up around the package, overlapping them, and fold the narrow end over the filled part. Flip onto a third husk and repeat process. Tie package twice around its width with two of the thin strips.

Repeat with remaining fish and husks. The salmon packages can be prepared to this point and then refrigerate.

About 15 minutes before serving, put fish packages on grill over medium hot coals. Cook 6 to 7 minutes on each side. The husks will char. Carefully open one package and test for doneness.

To serve, remove first two layers of husk. Put salmon in last husk onto plate, opening husk and sprinkling with chopped onion and cilantro. Garnish with cilantro sprig and lime quarters. Serve with tortillas. These can be broiled in oven or cooked on a griddle.