In a large bowl, add chilies and boiling water and cover with plastic wrap.
Let stand 15 minutes. Drain and reserve 1/2 cup chile water.
In a food processor, add chilies, reserved water, olive oil, almonds, lime juice, cilantro, garlic, red pepper flakes and sea salt and freshly ground pepper. Pulse 1 to 2 minutes until smooth.
On an indoor grill, over medium high heat grill salmon 3 to 4 minutes per side until the fish flakes easily with a fork. Serve fish with chile pesto.