It was so great being in Miami and having fresh fish each night. I wanted to continue the fish trend back here in Chicago so I picked up some fresh salmon last week. The salmon turned out great, sweet with a little bit of a smoky kick from the chipotle peppers. I loved that the glaze called for minimal ingredients, all of which I already had on hand, and the whole dish was incredibly quick and easy to prepare. The original recipe has the salmon served over hominy puree which sounds interesting and I think would be a good pairing with the fish. I will definitely be making this again and trying out the hominy puree next time!
Roast Salmon with Sweet Chipotle Glaze
** adapted from Eats Well With Others
Prep/Cook Time: 20 minutes
3 chipotle chiles from canned chipotle in adobo, minced
2 tbsp apricot jam
1 1/4 tsp red wine vinegar
1/2 tsp ground cumin
2 (6-7 oz) wild Atlantic salmon fillets
Preheat the oven to 450. In a small bowl mix chipotle chilies, apricot jam, red wine vinegar and cumin.
Coat a medium size baking dish with PAM. Arrange salmon in the baking dish and sprinkle with salt and pepper. Spread half of the glaze on each piece of salmon.
Roast until opaque, about 10 minutes.