Slow Roasted Chipotle Salmon
"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!"
photo by gailanng
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 salmon fillets, no skin
-
Chipotle rub
- 3 tablespoons adobo sauce, from a can chipotle chiles in adobo
- 3 tablespoons brown sugar
- 1 teaspoon kosher salt
-
Sauce
- 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
directions
- 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.
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Reviews
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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.
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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! -
Makes my mouth water just rreemembering this. Scallions were missed in the ingredients list so don't forget them on your shopping trip. The cooking method worked as promised.
RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
