Slow Roasted Chipotle Salmon Recipes

CHIPOTLE ROAST FOR TACOS AND SANDWICHES

Steps:

• Put chuck roast into the crock of your slow cooker; season with chili powder, cumin, salt, and pepper. Add beef broth, onion, green salsa, green chiles, chopped chipotle peppers, and garlic to the crock.
• Cook on High for 5 hours (or on Low for 7 to 8 hours).
• Shred the beef in the slow cooker using 2 forks; continue cooking on High for another 15 to 20 minutes.

CHIPOTLE LIME SALMON

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

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.

SLOW ROASTED CHIPOTLE SALMON

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.

SLOW-ROASTED SALMON WITH TAMARIND, GINGER AND CHIPOTLE

Steps:

• 1. In a medium skillet, cook the chipotle chiles over moderate heat, turning, until they are toasted, about 4 minutes. Let cool, then break up the chipotles and discard the stems and seeds. 2. In a spice grinder, combine the chipotles, cloves, cumin seeds and peppercorns and grind to a powder. 3. In the same skillet, heat the 3 tablespoons of oil. Add the garlic, shallots and ginger and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Stir in the ground spices and cook until fragrant, about 2 minutes. Add the tamarind and maple syrup and season with a big pinch of kosher salt. 4. Preheat the oven to 300°. Lightly season the salmon with kosher salt. Oil a large glass or ceramic baking dish. Spread the spice paste on both sides of the salmon and set the salmon skinned side down in the dish. Fold the thin tail end under itself to make the fillet an even thickness. Let the salmon stand at room temperature for 20 minutes. 5. Cover the baking dish with foil and bake the salmon for about 35 minutes, until barely opaque in the center. Sprinkle with sea salt and serve. Make Ahead The spice paste can be refrigerated overnight.

SLOW-ROASTED SALMON WITH TAMARIND, GINGER AND CHIPOTLE

Steps:

• 1.In a spice grinder, combine the chipotles, cloves, cumin seeds and peppercorns and grind to a powder. 2. In a skillet, heat the 3 tablespoons of oil. Add the garlic, shallots and ginger and cook over moderate heat, stirring occasionally, until softened, about 3-5 minutes. Stir in the ground spices and cook until fragrant, about 2 minutes. Add the tamarind and maple syrup and season with a big pinch of kosher salt. 4.May grill over cedar board or preheat the oven to 300°. Lightly season the salmon with kosher salt. Oil a large glass or ceramic baking dish. Spread the spice paste on both sides of the salmon and set the salmon skinned side down in the dish. Fold the thin tail end under itself to make the fillet an even thickness. Let the salmon stand at room temperature for 20 minutes. 5.Cover the baking dish with foil and bake the salmon for about 35 minutes, until barely opaque in the center. Sprinkle with sea salt and serve. Make Ahead The spice paste can be refrigerated overnight.