Chipotle Salmon With Vegetables Recipes

HONEY CHIPOTLE SALMON WITH VEGETABLES

Steps:

• Heat oven to 375ºF.
• Blend first 3 ingredients in blender until smooth. Add 1 cup dressing mixture to vegetables in large bowl; toss to coat. Reserve remaining dressing mixture.
• Place 1 fish fillet in center of each of 8 large pieces heavy-duty foil; top each with about 1 Tbsp. of the reserved dressing mixture. Cover with vegetable mixture. Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch pan.
• Bake 25 min. or until fish flakes easily with fork. Let stand 5 min.; cut slits in foil to release steam before opening packets.

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.

CHIPOTLE SALMON WITH VEGETABLES

Steps:

• Preheat the oven to 180℃ (350℉).
• Bring a saucepan of water to boil with 1 Tbsp of salt.
• Scrub the potatoes clean, cut in half the bigger ones, and add to the boiling water. Once the water is boiling again, lower the heat to medium-low and cook for 10-15 minutes, depending on the size of your baby potatoes. To check for doneness, a knife should glide right through. But you don't want to over cook them and have them mushy. When done, drain and set aside.
• Peel and quarter the onion.
• Slice the capsicum up into thick strips. In the image here, I'm using snack size peppers, so I just halved them.
• Scrub the carrot and cut into long, thick fingers, or into rounds, whatever you fancy. They are only going to be cooked for 25-30 minutes. So the thinner/smaller they are, the softer they will be.
• Rinse the tomatoes and set aside.
• Get a baking dish measuring about 30cm x 20cm (roughly 12" x 8") and place the drained potatoes, onions, capsicum, carrots and tomatoes in it. Strip the rosemary leaves and drop them in too.
• Top with 2 Tbsp of chipotle paste and rub it all over the vegetables. You might want to use gloves as I do, as I can't stand chilli tingle on my hands.
• Rinse and pat dry the salmon fillets. Gently rub the remaining tablespoon of chipotle paste all over them, top and bottom, and lay the fillets in the baking dish, snugly amongst the vegetables. You could let them sit on the vegetables too, if you like.
• Place the baking dish in the oven and cook for 25-30 minutes, depending on how big your salmon fillets are, and how well done you like them.
• When done, squeeze the lime juice all over, top with some freshly ground black pepper if you want, and serve immediately.

SALMON WITH CHIPOTLE HONEY GLAZE

Steps:

• Remove salmon from the refrigerator 15 minute before cooking. Heat grill to 375°F
• Stir honey and chipotle puree in a small bowl until well combined.
• Cut 2 pieces of wide, heavy-duty aluminum foil about 6-in. longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray.
• Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-in.) to make a shallow pan around the salmon, leaving at least a 1-in. margin around the fish. Season salmon with salt and pepper.
• Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon or close the foil over the salmon. Close grill cover and cook for 5 minute Spread the glaze on the salmon (1 tablespoons per salmon portion or 1/3 Celsius per salmon side).
• Close grill and continue to cook about 5 to 7 minute more. Cook just until fish is lightly translucent in the center. It will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving.
• Garnish with lime zest and serve with lime wedges.
• Alternate Cooking Method: Salmon can also be roasted in an oven preheated to 375°F or pan-seared and finished in the oven. Cook just until lightly translucent in the center; be sure to let the salmon rest a few minutes before serving.

SPICY HONEY-CHIPOTLE SALMON BOWL

Steps:

• Bring chicken broth and butter to a boil in a saucepan. Add rinsed brown rice and reduce heat to medium-low. Cover and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. When finished, remove from the heat, cover, and keep warm.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• When the rice has about 30 minutes left, combine green beans, sweet potato, olive oil, salt, and pepper in a bowl; toss to combine. Transfer to the prepared baking sheet, separating green beans on one side and sweet potatoes on the other.
• Combine honey, chipotle pepper, and garlic in a bowl; season to taste with salt and pepper. Brush mixture onto frozen salmon and place on top of the green beans, skin-side down (this step is important.)
• Roast in the preheated oven until vegetables are soft and salmon flakes easily with a fork, 30 to 35 minutes.
• Remove from the oven. Divide rice between 2 bowls. Top each bowl with vegetables and a salmon fillet. Sprinkle toasted pecans over top.

CHIPOTLE SALMON

Steps:

• In a medium size bowl, combine the garlic, olive oil, allspice, cinnamon, lime juice, chipotle sauce, cumin, salt, and black pepper.
• Coat the salmon with the marinade, then cover with plastic wrap and alow to marinate in the refrigerator for 1 hour.
• Preheat the broiler. Transfer the salmon to a broiler pan and cook for 3 to 4 minutes on each side or until cooked through. Salmon may, also, be grilled.
• To serve, garnish with lime slices.