Chipotle Orange Glazed Salmon Recipe Recipe 465

CHIPOTLE ORANGE GLAZED SALMON

Steps:

• Whisk the orange marmalade, orange zest, orange juice vinegar, diced chipotles in adobo, and salt together in a small bowl. Set aside.
• Put the water and sugar in a medium pot over medium high heat. Cook, without stirring, until the sugar is dissolved and the mixture is a light straw color. Approximately 5 minutes.
• Reduce heat to low and continue cooking the syrup until it is an amber color, approximately 1-2 minutes more. Swirl the pot occasionally. (If you have a thermometer, the sugar will read between 360 and 370°F).
• Remove the pot from the heat and whisk in the orange mixture. It will bubble and steam, and the sugar will harden.
• Put the pot back on the heat, change the heat to medium, and cook, whisking constantly, until the hard sugar has dissolved and the sauce is thicker, approximately 2-4 minutes.
• Remove the glaze from the heat and set aside.
• Heat a skillet over medium high heat.
• Pat the salmon dry with paper towels and season with salt and pepper.
• When the skillet is hot, add the oil. Swirl and warm the oil. Place the salmon steaks in the skillet, skin side up (flesh side down) and cook until well browned, 4 to 6 minutes.
• Flip the salmon and reduce heat to medium. Cook until the fish is translucent in the middle (check with a knife) and registers 125°F for medium rare, approximately 4-5 minutes.
• Remove the skillet from the heat. Spoon some of the glaze over the salmon. Serve immediately with the rest of the glaze and other sides.

CHIPOTLE-ORANGE-GLAZED SALMON RECIPE RECIPE - (4.6/5)

Steps:

• 1 cup(s) quinoa, rinsed Arrange oven rack 4 to 6 inches from broiler heat source. Preheat broiler on high. Line jelly-roll pan with foil. In 2-quart saucepan, prepare quinoa as label directs. Transfer to bowl. Meanwhile, from orange, grate 1 teaspoon peel and squeeze 1/2 cup juice. In blender, puree chipotle, adobo sauce, garlic, cumin, and orange juice. To bowl with quinoa, stir in radishes, corn, cilantro, green onions, orange peel, and 1/8 teaspoon salt. Arrange salmon on prepared pan. Sprinkle with 1/8 teaspoon salt, then brush generously on all sides with chile mixture. Broil 5 to 7 minutes or until just opaque throughout. Serve salmon on quinoa pilaf. Nutritional Information (per serving) Calories 365 Total Fat 8g Saturated Fat 2g Cholesterol 66mg Sodium 240mg Total Carbohydrate 35g Dietary Fiber 4g Sugars -- Protein 36g

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.