Chipotle Salmon With Vegetables Recipes

HONEY-CHIPOTLE SALMON WITH CAULIFLOWER RICE PILAF

Steps:

• Preheat oven to 425°F. Line a baking sheet with foil.
• Place salmon on the prepared baking sheet, skin-side down, and sprinkle with ¼ teaspoon salt. Combine chipotle and honey in a small bowl and brush on the salmon. Bake until the salmon flakes easily with a fork, 6 to 12 minutes depending on thickness.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add cauliflower rice and cook, stirring occasionally, until soft and hot, about 3 minutes. Add carrots and peas and garlic; cook, stirring occasionally, until hot, about 2 minutes. Remove from heat. Stir in almonds, cilantro, Parmesan, lime juice and the remaining ¼ teaspoon salt. Serve the salmon with the pilaf.

EASY HONEY CHIPOTLE SALMON

Steps:

• In a medium bowl, whisk everything together (except for the salmon of course). Place the salmon in a tupperware, baking dish, or zipped-top bag. Pour half of the marinade on top. Give everything a nice shake. Reserve the rest for step 4. Marinate for at least 15 minutes or up to 8 hours.
• Meanwhile, fire up the grill to medium-high heat or preheat oven to 375°F (191°C).
• You can grill the salmon on foil or on a cedar plank. Grill the salmon skin side down for 15 minutes- about 10 minutes per 1-inch inch thickness measured from the thickest part of the fillet or until the thickest part reaches 145°F (63°C) internal heat.
• Or bake the salmon on a lined baking sheet for 15-20 minutes depending on thickness and until the thickest part reaches 145°F (63°C) internal heat.
• Brush the warm salmon with remaining marinade before serving. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

HONEY CHIPOTLE SALMON WITH VEGETABLES

Steps:

• Heat oven to 375ºF.
• Blend first 3 ingredients in blender until smooth. Add 1 cup dressing mixture to vegetables in large bowl; toss to coat. Reserve remaining dressing mixture.
• Place 1 fish fillet in center of each of 8 large pieces heavy-duty foil; top each with about 1 Tbsp. of the reserved dressing mixture. Cover with vegetable mixture. Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch pan.
• Bake 25 min. or until fish flakes easily with fork. Let stand 5 min.; cut slits in foil to release steam before opening packets.

CHIPOTLE SALMON TACOS WITH AVOCADO SALSA

Steps:

• Preheat a grill to medium high. Whisk together the chipotle powder, cumin, orange zest and 1/2 teaspoon salt. Toss with the salmon and set aside.
• Meanwhile, cut off the tops and bottoms of the oranges with a sharp knife. Place cut-side down, then cut off the peel and white pith. One at a time, hold each orange over a bowl and cut along the membranes to remove the segments, letting them fall into the bowl. Squeeze the juice from the membranes into the bowl. Chop the orange slices into small pieces, then return to the bowl. Add the avocado, red onion, cilantro, jalapeño, lime juice and a pinch of salt; toss well.
• Lightly oil the grill and add the corn. Grill, turning occasionally, until charred all over, 12 to 15 minutes. After a few minutes, add the salmon to the grill and cook until well marked and charred at the edges, about 2 to 4 minutes per side, depending on the thickness. Grill the tortillas until marked and warmed, 20 to 30 seconds per side.
• Cut the corn kernels off the cob and toss with the avocado-orange salsa. Divide the tortillas among plates and top with the salmon, salsa and more cilantro. Serve with the lime wedges.

SPICY HONEY-CHIPOTLE SALMON BOWL

Steps:

• Bring chicken broth and butter to a boil in a saucepan. Add rinsed brown rice and reduce heat to medium-low. Cover and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. When finished, remove from the heat, cover, and keep warm.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• When the rice has about 30 minutes left, combine green beans, sweet potato, olive oil, salt, and pepper in a bowl; toss to combine. Transfer to the prepared baking sheet, separating green beans on one side and sweet potatoes on the other.
• Combine honey, chipotle pepper, and garlic in a bowl; season to taste with salt and pepper. Brush mixture onto frozen salmon and place on top of the green beans, skin-side down (this step is important.)
• Roast in the preheated oven until vegetables are soft and salmon flakes easily with a fork, 30 to 35 minutes.
• Remove from the oven. Divide rice between 2 bowls. Top each bowl with vegetables and a salmon fillet. Sprinkle toasted pecans over top.