Prep 10 mins
Cook 45 mins
Slow roasting the salmon makes the fat meld into the salmon not out of it. This is an awesome recipe from Gourmet magazine. Sweet and spicy, and a melt in your mouth salmon filet. Easy to make too!
- 4 salmon fillets, no skin
- 3 tablespoons adobo sauce, from a can chipotle chiles in adobo
- 3 tablespoons brown sugar
- 1 teaspoon kosher salt
- 1 cup dry white wine
- 2 tablespoons sugar
- 2 tablespoons fresh ginger, grated
- 2 tablespoons fresh lime juice
- 2 tablespoons butter, softened
- 1 teaspoon cornstarch
- 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.
I'd walk the plank for this one...just maybe I'll loose a few pounds along the way.
This was featured in a Cuisine at Home issue as well and paired with a pineapple cilantro rice that is wonderful with it. We absolutely love this recipe (fish and sauce), although I frequently make it without the wine sauce for weeknight meals just for simplicity. FYI - there is some white fat that seeps out of the sides of the fish as you cook it, but you can easily remove it after cooking so that it looks pretty on the plate.
This is an absolute favorite at my house! I don't usually even bother making the sauce, although I have made and tried it, and it was a very nice complement to the salmon. DH requests this salmon ALL the time! If my chipotles don't have enough adobo in the can, sometimes I will just puree a couple of the chipotles. It's a bit spicier that way, but no one seems to mind. Thanks for posting!