Chipotle Rubbed Salmon With Berry Glaze |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Found this recipe over on epicurious and modified it to fit my larder. Served 5 of them this weekend at a wedding reception. They were gone in a flash. Ingredients:
1 cup frozen berries, thawed (original recipe calls for balckberries, but i used a mix of black, blue, and raspberries) |
2 tablespoons honey |
2 tablespoons butter, melted |
1 lime, zest of |
1/2 lime, juice of |
1 tablespoon golden brown sugar |
1 tablespoon ground cumin |
2 teaspoons salt |
1 1/2 teaspoons dried chipotle powder (whole chipotle, or dried jalapenos, can be found in the ethnic section of your supermarket and groun) |
1 (2 1/2-3 lb) salmon, whole side, skin on, about 3/4 inch thick, pin bones removed (i got some from costco that were lovely) |
Directions:
1. Preheat oven to 425°F.
2. Press berries through sieve into medium bowl. Discard seeds (though I added a bit of the seedy pulp for texture).
3. Transfer 1/4 cup berry puree to medium bowl.
4. Whisk in honey, butter, lime zest and juice for glaze.
5. Spray rimmed baking sheet with non-stick spray.
6. Mix brown sugar, cumin, salt, and chipotle in a bowl.
7. Rub flesh side of salmon with spice mixture and place coated side up on baking sheet. Brush with glaze (you may want to reserve some glaze for dipping later though I didn't).
8. Bake salmon until just opaque in center, about 20-25 minutes.
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