CHIPOTLE SALMON WITH VEGETABLES
An easy recipe for oven baked chipotle salmon, complete with potatoes and vegetables. Spicy, smoky and aromatic, this salmon recipe is a complete meal.
Provided by Azlin Bloor
Categories Main Course
Number Of Ingredients 11
Steps:
- Preheat the oven to 180℃ (350℉).
- Bring a saucepan of water to boil with 1 Tbsp of salt.
- Scrub the potatoes clean, cut in half the bigger ones, and add to the boiling water. Once the water is boiling again, lower the heat to medium-low and cook for 10-15 minutes, depending on the size of your baby potatoes. To check for doneness, a knife should glide right through. But you don't want to over cook them and have them mushy. When done, drain and set aside.
- Peel and quarter the onion.
- Slice the capsicum up into thick strips. In the image here, I'm using snack size peppers, so I just halved them.
- Scrub the carrot and cut into long, thick fingers, or into rounds, whatever you fancy. They are only going to be cooked for 25-30 minutes. So the thinner/smaller they are, the softer they will be.
- Rinse the tomatoes and set aside.
- Get a baking dish measuring about 30cm x 20cm (roughly 12" x 8") and place the drained potatoes, onions, capsicum, carrots and tomatoes in it. Strip the rosemary leaves and drop them in too.
- Top with 2 Tbsp of chipotle paste and rub it all over the vegetables. You might want to use gloves as I do, as I can't stand chilli tingle on my hands.
- Rinse and pat dry the salmon fillets. Gently rub the remaining tablespoon of chipotle paste all over them, top and bottom, and lay the fillets in the baking dish, snugly amongst the vegetables. You could let them sit on the vegetables too, if you like.
- Place the baking dish in the oven and cook for 25-30 minutes, depending on how big your salmon fillets are, and how well done you like them.
- When done, squeeze the lime juice all over, top with some freshly ground black pepper if you want, and serve immediately.
Nutrition Facts : Calories 521 kcal, Carbohydrate 63 g, Protein 41 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 94 mg, Sodium 4015 mg, Fiber 9 g, Sugar 10 g, ServingSize 1 serving
CHIPOTLE LIME SALMON
Chipotle Lime Salmon is a little sweet and spicy and makes an easy, healthy dinner. Salmon fillets are coated with a smoky chipotle sauce sweetened with honey and then broiled. The flavor combination of honey, lime, and chipotle is so tasty.
Provided by Christin Mahrlig
Categories Main Dish
Time 20m
Number Of Ingredients 10
Steps:
- Combine oil, chipotle pepper and adobo sauce, lime juice, honey, cumin, and garlic in a food processor or blender and process until smooth.
- Line a baking sheet with foil or parchment paper. Place salmon on foil and season to taste with salt and pepper.
- Set oven rack 6 inches from broiler and heat broiler to HIGH.
- Coat salmon with chipotle sauce and broil for 10 minutes or until desired degree of doneness. I like to add another coating of sauce halfway through cooking time.
- Sprinkle with lime zest and serve.
EASY HONEY CHIPOTLE SALMON
This easy honey chipotle salmon is made with only 5 ingredients and comes together in less than 30 minutes.
Provided by Sally
Categories Dinner
Time 30m
Number Of Ingredients 7
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.
CHIPOTLE SALMON
Easy Chipotle Salmon recipe. Made with only 6 ingredients, this makes the perfect quick weeknight dinner idea,
Provided by atasteofmadness
Time 20m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400˚F. Line a baking sheet with parchment paper and spray with cooking spray. Place the salmon skin side down on the baking sheet and set aside.
- In a small bowl, mix together the garlic, chipotle pepper, adobo sauce, lemon juice, salt and pepper.
- Rub the chipotle mixture on top of the salmon and bake in the preheated oven for 15-17 minutes, or until cooked through and flaky.
CHIPOTLE SALMON TACOS WITH AVOCADO SALSA
If you're looking for a refreshing weeknight taco, fish tacos are always a great way to go. These tacos include a sweet orange and avocado salsa that perfectly pairs with the spicy chipotle salmon.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 500, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 66 milligrams, Sodium 385 milligrams, Carbohydrate 54 grams, Fiber 10 grams, Protein 34 grams, Sugar 8 grams
CHIPOTLE COCOA-RUBBED SALMON
Steps:
- Preheat the broiler to low. Place an oven rack in the upper third of the oven. Line a baking sheet with parchment paper.
- Stir together the House Seasoning, chile powder and brown sugar in a small bowl. Pat the salmon fillets dry and place skin-side down on the prepared baking sheet. Brush the top of each filet with olive oil and then rub the spice mixture over the top and sides.
- Broil until the salmon is not quite cooked through and feels firm to the touch, about 10 minutes. Sprinkle with sea salt before serving.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.
MAPLE-CHIPOTLE GLAZED SALMON
Make and share this Maple-Chipotle Glazed Salmon recipe from Food.com.
Provided by Geema
Categories Spicy
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Whisk syrup, soy sauce and adobo in a pie dish to blend.
- Add the salmon, turning to coat well.
- Marinate 30 minutes, turning occasionally.
- Drain marinade into a small saucepan.
- Boil marinade until reduced to 1/2 cup glaze, about 5 minutes.
- Heat a heavy nonstick skillet over medium heat.
- Add salmon and cook until slightly charred outside and just opaque in center, about 3 minutes on each side.
- Place 1 salmon fillet on each of 4 plates and drizzle with glaze.
Nutrition Facts : Calories 357, Fat 6, SaturatedFat 1, Cholesterol 87.5, Sodium 2128.6, Carbohydrate 38, Fiber 0.3, Sugar 32.6, Protein 37.3
ROAST SALMON WITH SWEET CHIPOTLE GLAZE AND HOMINY PUREE
Provided by Selma Brown Morrow
Categories Fish Roast Valentine's Day Quick & Easy Low Cal High Fiber Dinner Salmon Healthy Hominy/Cornmeal/Masa Chile Pepper Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Using back of spoon, press enough chipotles through fine sieve into small bowl to measure 2 teaspoons puree. Mix puree, jam, vinegar, and cumin in bowl; season glaze to taste with salt.
- Coat small rimmed baking sheet with nonstick spray. Arrange salmon on sheet; sprinkle with salt and black pepper. Spread half of glaze over each fillet. Roast until just opaque in center, about 10 minutes.
- Meanwhile, puree hominy and 3 tablespoons reserved juice in mini processor until almost smooth. Transfer to small skillet. Add butter and cilantro. Stir over medium heat until warmed through, mixing in more reserved juice by teaspoonfuls if too thick. Season to taste with salt and pepper.
- Divide hominy between 2 plates, top with salmon, and serve.
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
SPICY HONEY-CHIPOTLE SALMON BOWL
This is an easy meal to put together because it incorporates cooking on a sheet pan. If you are starting with fresh salmon you must adjust the cooking times.
Provided by thedailygourmet
Categories Salmon Fillets
Time 1h5m
Yield 2
Number Of Ingredients 12
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.
Nutrition Facts : Calories 601.5 calories, Carbohydrate 75 g, Cholesterol 70.2 mg, Fat 20.1 g, Fiber 8.3 g, Protein 31.5 g, SaturatedFat 4 g, Sodium 190.4 mg, Sugar 15.4 g
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