Prep 45 mins
Cook 15 mins
Rachael Ray's recipe for Chipotle Cashew Chicken inspired me to create this dish. It's an interesting combination of flavors--sweet, smoky, spicy and nutty. I'm sure the marinade could be used on chicken or pork as well (of course keeping in mind varying cooking times of different meats). I oven-roasted my salmon, but it would also be excellent grilled.
- 4 salmon fillets, skinless
- 1 cup maple syrup, real
- 1⁄3 cup soy sauce
- 2 tablespoons lemon juice
- 1 chipotle chile, chopped (canned chipotle en adobo)
- 2 teaspoons adobo sauce
- 1⁄2 teaspoon garlic powder
- 1⁄8 teaspoon black pepper
- 1⁄4 cup cashews, crushed, toasted (optional)
- Preheat oven to 375 degrees.
- Whisk together maple syrup, soy sauce, lemon juice, chipotle chili, garlic powder and black pepper in a shallow baking dish.
- Lay salmon in baking dish, coating both sides evenly. Marinate for 30 minutes at room temperature or refrigerated for 1 hour.
- Carefully pour off marinade into a saucepan. Bring to a boil, cooking for 5 minutes or until slightly thickened.
- Roast salmon in the same baking dish in which it was marinated for 12-15 minutes or until fish flakes easily when forked.
- Serve salmon with warm maple-chipotle sauce drizzled atop or on the side. If desired, sprinkle top of salmon with toasted cashews.
This was excellent! My sons even gobbled up all of it. Very good combination of sweet and hot. I broiled mine for 1 minute after sprinking the cashews to toast them a bit. Fabulous...thank you! Next time I think I'll try this with pork medallions.