CHILI-RUBBED SALMON
Categories Bake Low Carb Salmon Hot Pepper Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Cut ancho chilies in half lengthwise; seed and stem. Heat heavy large skillet over medium-high heat; add chilies and stir until chilies look dry and darken slightly in color, turning occasionally, about 2 1/2 minutes. Cool completely. Break chilies into 1/2-inch pieces. Grind coarsely in spice mill or coffee mill. Add oregano and grind to blend. Transfer to small bowl. Mix in salt and sugar. Stir in garlic, chipotle chilies, and lime juice. Whisk in oil. Add enough water to thin to spreadable consistency (about 1 tablespoon). (Can be prepared 3 days ahead. Cover and chill.)
- Preheat oven to 400°F. Spread 2 generous teaspoons chili mixture over each salmon fillet. Place on rimmed baking sheet. Bake until salmon is opaque in center, about 10 minutes.
- *Dried ancho chilies are available at Latin American markets, specialty foods stores and some supermarkets.
- **Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
CHIPOTLE-RUBBED SALMON TACOS
From Food & Wine Magazine March 2010 - This is super yummy, but much too spicy as written for our taste. I reduce the Chipotle to 3/4 t. We also like the fish more as is, with the avocado and mayo lime sauce without the cabbage and tortillas.
Provided by TattooedMamaof2
Categories Lunch/Snacks
Time 21m
Yield 8 tacos
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F In a small bowl, whisk the mayo with the lime juice. In another small bowl, combine the chipotle powder with the orange zest and sugar. Rub each salmon piece with 1 t. olive oil and then the chipotle-orange zest mixture. Let sit 5 minutes.
- Wrap the tortillas in foil and bake for about 8 minutes, until they are soft and heated through.
- Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat, until nicely browned and just cooked through, about 3 minutes per side.
- Gently break each salmon piece in half. Spread the mashed avocado on the warm tortillas, top with the salmon, and the cabbage. Drizzle each taco with the lime-mayo and serve right away.
Nutrition Facts : Calories 190.7, Fat 8.8, SaturatedFat 1.4, Cholesterol 27, Sodium 93.5, Carbohydrate 15.1, Fiber 3.2, Sugar 1.9, Protein 13.6
SLOW ROASTED CHIPOTLE SALMON
Slow roasting the salmon makes the fat meld into the salmon not out of it. This is an awesome recipe from Gourmet magazine. Sweet and spicy, and a melt in your mouth salmon filet. Easy to make too!
Provided by TJW2725
Categories Savory
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix chipotle rub ingredients, and stir well until sugar and salt dissolved.
- Rub half on the filets, and reserve other half.
- Put Steaks in preheated oven for 15-20 minutes per inch of thickness at 225 degrees F.
- Meanwhile prepare the sauce.
- Combine first four ingredients for sauce and reduce to 3/4 cup.
- Remove salmon from oven, and rub the rest of the glaze on them and grill under the broiler for 3-5 minutes, to your desired doneness.
- Combine butter and cornstarch and add to the sauce to thicken, add scallions, and serve over salmon and rice.
Nutrition Facts : Calories 538.8, Fat 16.8, SaturatedFat 5.4, Cholesterol 180.6, Sodium 697.6, Carbohydrate 19.7, Fiber 0.1, Sugar 17, Protein 63.6
COCOA SPICED SALMON
You simply can't beat salmon from the Pacific Northwest waters. Family and friends go salmon fishing all the time and share their bounty. Inspired by the flavors of a Mexican mole, I came up with this blend for salmon and it is a perfect accent to this wonderful fish. -Ann Marie Eberhart, Gig Harbor, Washington
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Pour orange juice in a shallow dish; add salmon, skin-side up. Let stand at room temperature 15 minutes. , Meanwhile, in a small bowl, stir together sugars, cocoa powder, cayenne, cinnamon, salt and pepper. Place salmon, skin-side down, on a parchment-lined baking sheet. Rub with spice mixture. Top salmon with an orange slice; brush with melted butter. Bake until fish flakes easily with a fork, 20-25 minutes.
Nutrition Facts : Calories 321 calories, Fat 22g fat (9g saturated fat), Cholesterol 87mg cholesterol, Sodium 223mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 20g protein.
ROASTED CHICKEN WITH CHIPOTLE COCOA RUB
A brown sugar, salt, cocoa, and chipotle chili rub brings Mexican-inspired flavor to this tender roast chicken.
Provided by Diamond Crystal Salt
Categories Diamond Crystal® Salt
Yield 4
Number Of Ingredients 7
Steps:
- Combine Diamond Crystal® Kosher Salt, brown sugar, white sugar, cocoa powder, and chipotle chili powder in a medium sized bowl; stir well. Transfer to a sealable airtight container; set aside until needed. Spice blend will hold for 6 to 9 months at room temperature.
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse chicken and lightly dry off with paper towel. Place chicken in a heat-proof baking dish.
- Liberally rub approximately 1/2 cup seasoning onto chicken; apply at least 30 to 60 minutes prior to cooking. If not cooking within the hour, cover and refrigerate. (If removed directly from fridge, allow to sit at room temperature for 15 minutes.)
- Drizzle and gently rub chicken with oil.
- Roast in the pan to an internal temp 160 degrees F, approximately 1 hour 15 minutes.
- Allow to rest for 20 to 25 minutes before carving or serving.
Nutrition Facts : Calories 999.2 calories, Carbohydrate 107 g, Cholesterol 238.9 mg, Fat 37.4 g, Fiber 1.8 g, Protein 60.9 g, SaturatedFat 9.2 g, Sodium 22965.5 mg, Sugar 103.4 g
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