Fleur de Lis

Fleur de Lis

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Monday, January 2, 2017

Grilled Chipotle Salmon

I'm not one to typically add a lot of fancy seasonings or glazes to salmon. I want the pure taste of this delicious fish to shine. But this recipe caught my eye and I was intrigued. The spicy-sweet glaze enhances the great taste of the fish and doesn't overpower. The glaze is BBQ sauce like made with a chipotle chile, ketchup, and lime juice so it does have a little heat, but the sweetness from the cherry preserves balances everything nicely. Add the glaze during the last minute or so of cooking so that it doesn't burn.

Salmon is a wonderful source of Omega-3 fatty acids. With wonderful recipes like this one, it's very simple to add healthy food into your diet.

I purchased this lovely piece of salmon at #Publix this week. The skin was easy to remove at home and then I sliced the fish into serving size pieces.

Let's make the glaze first:
1/4 cup cherry preserves
1/4 cup ketchup
2 T. fresh lime juice
1 chipotle chile in adobo sauce
1/2 t. minced fresh thyme
1/4 t. each ground cumin and kosher salt

Puree preserves, ketchup, lime juice, chipotle, thyme, cumin, and salt in a mini food processor. Set aside.

Season salmon with 1/4 t. salt and pepper. Coat fillets with nonstick olive oil spray.

Heat a grill pan over medium heat. Place salmon fillets flesh-side down in grill pan; cook 4 - 5 minutes.

Flip fillets, and cook until fish flakes easily when touched, 4 - 5 minutes more.

Baste fillets with glaze during the last minute or so of cooking and serve with the remaining glaze.

No, there's no pics of my glazing because, you know, it's a little difficult to glaze and photograph at the same time.  lol

Adapted from Cuisine at Home Issue No. 121

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