Raspberry Chipotle Grilled Salmon So Easy Recipes

RASPBERRY SALMON

Steps:

• Mash the raspberries and vinegar with a fork in a small bowl. Stir in the orange peel, orange juice, honey and wine until combined. Set aside.
• Coat a nonstick skillet with the cooking spray and place over medium heat. Cook the salmon until cooked through, about 4 minutes per side. Set aside.
• Remove the skillet from the heat and carefully wipe away any liquid with a paper towel. Return the skillet to medium heat and add the reserved raspberry mixture. Stirring constantly, cook until just thickened, about 2 minutes.
• Pour the sauce over the salmon and serve with asparagus on the side.

RASPBERRY CHIPOTLE SAUCE

Steps:

• Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook until tender, about 5 minutes. Mix in garlic, and adobo sauce; bring to a simmer. Stir the raspberries into the sauce; cook until soft, about 3 minutes. Stir in the vinegar, salt, brown sugar, and white sugar. Mix well. Simmer until thickened and reduced by half, about 15 minutes. Transfer sauce to a heatproof bowl; allow to cool to room temperature before serving, about 20 minutes.

SALMON WITH TANGY RASPBERRY SAUCE

Steps:

• Combine the paprika, salt and pepper; sprinkle over salmon. Drizzle with oil. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack., Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork. In a small bowl, whisk the preserves, vinegar and honey; spoon over fillets.

SALMON WITH RASPBERRY GINGER GLAZE

Steps:

• Mix ginger ale and water in a saucepan, and bring to a boil. Reduce heat to a simmer; stir in lemon juice, 1 tablespoon lemon zest, raspberries, and sliced ginger. Bring to a boil, and cook over medium heat for 30 minutes, stirring occasionally. Strain the sauce through a fine strainer into a clean saucepan; discard solids. Stir sugar into strained sauce, bring to a boil over medium heat, reduce heat, and simmer until the sauce has thickened, about 10 minutes. Remove from heat, and allow to cool while you prepare the salmon.
• Preheat oven to 400 degrees F (200 degrees C).
• Coat salmon fillets with olive oil; sprinkle with sea salt, black pepper, and 1 tablespoon of lemon zest. Place salmon fillets into a broiler-proof baking dish. Brush salmon fillets generously with raspberry sauce.
• Bake in the preheated oven until salmon is almost opaque in the center and the fish flakes easily, about 10 minutes. Turn on the oven's broiler, and broil the fillets until browned, 2 to 3 minutes. Serve with extra sauce if desired.

RASPBERRY CHIPOTLE GRILLED SALMON- SO EASY--

Steps:

• Preheat grill to high (450 degrees). Meanwhile allow salmon to come to room temperature
• Place salmon skin side down on a foil covered baking sheet. (For extra ease you can also place fish on a grilling mesh or cooling rack sprayed with cooking spray and then put the rack directly on the grill when ready to cook. Use the foil covered baking sheet to carry the fish to and from grill).
• Brush olive oil on both sides of fish and grind fresh black pepper over the fleshy side. Place fish back on pan skin side down.
• When grill is preheated place the mesh or rack or just the fish on the grill. CLOSE the lid and grill for 5-10 minutes depending on how done you want your salmon- we like it on the rare side.
• Open grill and brush with the marinade and grill 3 more minutes with the grill open.
• Remove and devour!
• Grill.

RASPBERRY CHIPOTLE GRILLED CHICKEN

Steps:

• Partially cook the bacon and set aside.
• Cut each chicken breast in half lengthwise. Cut each jalapeno pepper in half lengthwise and remove the seeds and veins. Slice cream cheese into 12 equal pieces.
• Layer chicken, cream cheese and jalapeno (cut side down). Wrap with a slice of bacon and secure with toothpicks.
• Cook over medium coals, brushing with raspberry chipotle sauce.