Directions:
- Preheat oven to 425°F. Press berries through sieve into medium bowl. Discard seeds. Transfer 1/4 cup berry puree to medium bowl. Whisk in honey, butter, and lime juice for glaze. Transfer 6 tablespoons glaze to small bowl and reserve as sauce.
- Place rack on rimmed baking sheet. Mix brown sugar, cumin, salt, and chipotle on plate. Dip flesh side of salmon in spice mixture; place coated side up on rack. Brush with remaining glaze.
- Bake salmon until just opaque in center, about 15 minutes. Serve, passing reserved glaze separately as sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 555.16 Kcal (2324 kJ) | ||
| Calories from fat | 435.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.38g | 74% | |
|---|---|---|---|
| Cholesterol | 169.35mg | 56% | |
| Sodium | 1397.93mg | 58% | |
| Potassium | 288.47mg | 6% | |
| Total Carbs | 17.84g | 6% | |
| Sugars | 15.2g | 61% | |
| Dietary Fiber | 2.05g | 8% | |
| Protein | 15.72g | 31% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 3.3mg | 18% | |
| Calcium | 76mg | 8% | |
| Amount Per 100 g | |||
| Calories | 323.74 Kcal (1355 kJ) | ||
| Calories from fat | 253.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.21g | 74% | |
|---|---|---|---|
| Cholesterol | 98.76mg | 56% | |
| Sodium | 815.2mg | 58% | |
| Potassium | 168.22mg | 6% | |
| Total Carbs | 10.4g | 6% | |
| Sugars | 8.87g | 61% | |
| Dietary Fiber | 1.2g | 8% | |
| Protein | 9.17g | 31% | |
| Vitamin C | 1mg | 3% | |
| Vitamin A | 0.3mg | 19% | |
| Iron | 1.9mg | 18% | |
| Calcium | 44.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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