Chipotle Rubbed Salmon With Berry Glaze

Found this recipe over on epicurious and modified it to fit my larder. Served 5 of them this weekend at a wedding reception. They were gone in a flash.

• Ready In: 35 mins
• Serves: 8-10

Ingredients

• 1  cup  frozen berries, thawed (original recipe calls for balckberries, but I used a mix of black, blue, and raspberries)
• 2  tablespoons honey
• 2  tablespoons butter, melted
• 1  lime, zest of
• 1⁄2 lime, juice of
• 1  tablespoon golden brown sugar
• 1  tablespoon ground cumin
• 2  teaspoons salt
• 1 1⁄2 teaspoons  dried chipotle powder (whole chipotle, or dried jalapenos, can be found in the ethnic section of your supermarket and groun)
• 1 (2 1/2-3 lb)  salmon, whole side, skin on, about 3/4 inch thick, pin bones removed (I got some from Costco that were lovely)

Directions

1. Preheat oven to 425°F.
2. Press berries through sieve into medium bowl. Discard seeds (though I added a bit of the seedy pulp for texture).
3. Transfer 1/4 cup berry puree to medium bowl.
4. Whisk in honey, butter, lime zest and juice for glaze.
5. Spray rimmed baking sheet with non-stick spray.
6. Mix brown sugar, cumin, salt, and chipotle in a bowl.
7. Rub flesh side of salmon with spice mixture and place coated side up on baking sheet. Brush with glaze (you may want to reserve some glaze for dipping later though I didn't).
8. Bake salmon until just opaque in center, about 20-25 minutes.