My grandma clipped a chipotle salmon recipe from the Milwaukee Journal-Sentinel. I’m a sucker for anything chipotle so I, of course, thought the recipe looked amazing. My adapted version of the recipe is below.
- 1 c. blackberries
- 2 T. honey
- 2 T. butter, melted and cooled
- fresh lime juice of two slices of lime
- 1 T. packed dark brown sugar
- 1 T. ground cumin
- 1 tsp. salt
- 2 tsp. chipotle powder (divided)
- 4 salmon fillets (6 to 8 oz) with skin
- Preheat oven to 425 degrees.
- Press berries through sieve into medium bowl. Discard seeds. Transfer berry puree to a medium bowl. Whisk in honey, butter and lime juice.
- Cover a baking sheet with aluminum foil and coat the foil with vegetable oil spray. Mix brown sugar, cumin, salt and chipotle together in a bowl and then pour onto a plate. Dip the flesh side of salmon in the spice mixture; place coated side up on aluminum foil. Brush with glaze. Reserve any remaining glaze for serving.
- Bake salmon until just opaque in center, about 10 to 15 minutes, depending on the size of the fillets. Serve with reserved glaze sauce.
Silly me. I forgot that I don’t like sweet meat. Which means a berry-glazed salmon fillet isn’t the first thing on the list of foods I can’t wait to try. But I did have blackberries and salmon in the freezer, which meant I had all ingredients on hand. And sometimes it’s nice to make a recipe that doesn’t require a trip to the grocery store.
I’m sure most people would think this dish is delicious. I added a bit more chipotle pepper (1/2 teaspoon additional) than the original recipe called for (1 1/2 teaspoons), which yielded a hefty amount of spice. I found that I needed to add additional salt to cut down on the sweetness of the glaze. Not that I don’t add additional salt to most dishes anyway.
This would be a good dish for you to try if you have blackberries you need to use. And/or if you like sweet meat.
Recipe rating: 1/2