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.

ingredients.

• 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

ingredients.

1. Preheat oven to 425 degrees.
2. Press berries through sieve into medium bowl. Discard seeds. Transfer berry puree to a medium bowl. Whisk in honey, butter and lime juice.
3. 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.
4. 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