Brown Sugar-Chipotle Salmon with Honey-Berry Glaze |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Jan Schroeder of Corvallis, Oregon, writes: A great thing about my job is that I get to do a lot of cooking. I work for the berry industry and one of my duties is developing recipes. I often get ideas from local chefs, but it's also rewarding to see what I can come up with on my own. Ingredients:
1 cup frozen blackberries, thawed |
2 tablespoons honey |
2 tablespoons (1/4 stick) butter, melted |
1 teaspoon fresh lime juice |
1 tablespoon golden brown sugar |
1 tablespoon ground cumin |
2 teaspoons salt |
1 1/2 teaspoons chipotle powder, divided |
4 6- to 8-ounce salmon fillets with skin |
Directions:
1. Preheat oven to 425°F. Press berries through sieve into medium bowl. Discard seeds. Transfer 1/4 cup berry puree to medium bowl. Whisk in honey, butter, and lime juice for glaze. Transfer 6 tablespoons glaze to small bowl and reserve as sauce.
2. Place rack on rimmed baking sheet. Mix brown sugar, cumin, salt, and chipotle on plate. Dip flesh side of salmon in spice mixture; place coated side up on rack. Brush with remaining glaze.
3. Bake salmon until just opaque in center, about 15 minutes. Serve, passing reserved glaze separately as sauce.
|
|