CHIPOTLE COCOA-RUBBED SALMON
Steps:
- Preheat the broiler to low. Place an oven rack in the upper third of the oven. Line a baking sheet with parchment paper.
- Stir together the House Seasoning, chile powder and brown sugar in a small bowl. Pat the salmon fillets dry and place skin-side down on the prepared baking sheet. Brush the top of each filet with olive oil and then rub the spice mixture over the top and sides.
- Broil until the salmon is not quite cooked through and feels firm to the touch, about 10 minutes. Sprinkle with sea salt before serving.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.
CHIPOTLE LIME SALMON
lately I find myself looking for quick entrees that offer a lot of protein without a lot of work. This Chipotle Lime Salmon is one of those. My husband loved it, pronouncing it blog-worthy after his first bite. http://www.elanaspantry.com/chipotle-lime-salmon/
Provided by Elanas Pantry
Categories Free Of...
Time 16m
Yield 4 Fillets, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 500°.
- Rinse salmon, pat dry and place on a metal baking sheet.
- Rub each fillet with olive oil.
- Squeeze the juice from one-half lime onto each fillet.
- Sprinkle fillets with salt and chipotle, then place a half lime on top of each fillet.
- Turn down oven temperature to 275°.
- Place salmon in oven and cook for 8-12 minutes, depending on how well done you like your fish.
Nutrition Facts : Calories 173.4, Fat 7.5, SaturatedFat 1.1, Cholesterol 58.9, Sodium 664.6, Carbohydrate 3.9, Fiber 1.2, Sugar 0.6, Protein 22.9
HONEY CHIPOTLE SALMON WITH VEGETABLES
It doesn't take much for salmon to be delicious. But it really outdoes itself when it's topped with honey and a shredded medley of veggies.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield Makes 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
GRILLED SALMON TACOS WITH CHIPOTLE LIME YOGURT
Grill healthy fish with chipotle spice then serve with cabbage salad, coriander and chilli in soft tortillas
Provided by Jennifer Joyce
Categories Main course
Time 25m
Number Of Ingredients 13
Steps:
- Rub the garlic salt, paprika, sugar and some seasoning into the flesh of the salmon fillet. Heat grill to high.
- Mix the yogurt, chipotle paste or hot sauce and lime juice together in a bowl with some seasoning, and set aside. Place the salmon on a baking tray lined with foil and grill, skin-side down, for 7-8 mins until cooked through. Remove from the grill and carefully peel off and discard the skin.
- Flake the salmon into large chunks and serve with the warmed tortillas, chipotle yogurt, shredded cabbage, coriander, jalapeños and lime wedges. Add a shake of hot sauce, if you like it spicy.
Nutrition Facts : Calories 297 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 1.5 milligram of sodium
CHIPOTLE SALMON TACOS WITH AVOCADO SALSA
If you're looking for a refreshing weeknight taco, fish tacos are always a great way to go. These tacos include a sweet orange and avocado salsa that perfectly pairs with the spicy chipotle salmon.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to medium high. Whisk together the chipotle powder, cumin, orange zest and 1/2 teaspoon salt. Toss with the salmon and set aside.
- Meanwhile, cut off the tops and bottoms of the oranges with a sharp knife. Place cut-side down, then cut off the peel and white pith. One at a time, hold each orange over a bowl and cut along the membranes to remove the segments, letting them fall into the bowl. Squeeze the juice from the membranes into the bowl. Chop the orange slices into small pieces, then return to the bowl. Add the avocado, red onion, cilantro, jalapeño, lime juice and a pinch of salt; toss well.
- Lightly oil the grill and add the corn. Grill, turning occasionally, until charred all over, 12 to 15 minutes. After a few minutes, add the salmon to the grill and cook until well marked and charred at the edges, about 2 to 4 minutes per side, depending on the thickness. Grill the tortillas until marked and warmed, 20 to 30 seconds per side.
- Cut the corn kernels off the cob and toss with the avocado-orange salsa. Divide the tortillas among plates and top with the salmon, salsa and more cilantro. Serve with the lime wedges.
Nutrition Facts : Calories 500, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 66 milligrams, Sodium 385 milligrams, Carbohydrate 54 grams, Fiber 10 grams, Protein 34 grams, Sugar 8 grams
CHIPOTLE SALMON BURGER
Provided by Candice Kumai
Categories Sandwich Low Fat Kid-Friendly Dinner Lunch Salmon Spring Summer Healthy Low Cholesterol Small Plates
Number Of Ingredients 19
Steps:
- In a medium bowl, whisk together the mayonnaise, lime juice, and soy sauce. Add the bell pepper, onion, and chopped chipotle peppers, and stir until well combined. Fold in the panko, flaxseed, and beaten egg. Gently fold in the salmon.
- Divide the mixture into six equal parts and, using clean hands, shape each into a ball. Pat each ball into 2 1/2-inch-wide and 3/4-inch-thick burger patties. Place the patties into an airtight container and cover.
- Heat a medium grill pan or cast- iron skillet over medium- high heat. Add the olive oil, reduce the heat to medium, and cook the patties, in batches, until golden brown, 2 to 3 minutes. Gently turn them over and brown the opposite sides for an additional 2 to 3 minutes. Transfer the cooked patties to a paper towel-lined plate while you prepare the sauce.
- In a small bowl, whisk together the yogurt, chives, and Worcestershire sauce.
- To serve, place each burger on a toasted bun, smear on a dollop of the sauce, and layer on the kale and thinly sliced red onion.
- Clean green tip:
- Instead of making burgers, you can shape the salmon mixture into mini-salmon cakes for bite- size party appetizers. Top with a little dollop of creamy chive sauce and watch your guests devour these bites!
CHIPOTLE SALMON
Make and share this Chipotle Salmon recipe from Food.com.
Provided by gailanng
Categories Mexican
Time 1h8m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 278.6, Fat 20.2, SaturatedFat 4, Cholesterol 55, Sodium 64.5, Carbohydrate 3, Fiber 0.2, Sugar 0.4, Protein 20.7
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CHIPOTLE SALMON | A TASTE OF MADNESS
From atasteofmadness.com
Ratings 9Published 2021-04-27Total Time 20 mins
- Preheat the oven to 400˚F. Line a baking sheet with parchment paper and spray with cooking spray. Place the salmon skin side down on the baking sheet and set aside.
- In a small bowl, mix together the garlic, chipotle pepper, adobo sauce, lemon juice, salt and pepper.
- Rub the chipotle mixture on top of the salmon and bake in the preheated oven for 15-17 minutes, or until cooked through and flaky.
CHIPOTLE SALMON WITH POTATOES AND VEGETABLES
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5/5 (8)Category Main CourseCuisine Mexican FusionPublished 2020-09-06
- 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.
EASY HONEY CHIPOTLE SALMON - SALLY'S BAKING ADDICTION
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- 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.
- 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 filet or until the thickest part reaches 145°F (63°C) internal heat.
SEARED SALMON WITH CHIPOTLE SALSA - THE ALMOND EATER
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- Make the salsa: add all ingredients EXCEPT the avocado to your food processor and pulse for 5-10 seconds. You want everything to be combined but you still want it to be a little chunky. To do so, hit the "pulse" button instead of letting the motor run continuously.
- Next, season the salmon. Juice the lime over the salmon, then sprinkle with the chipotle seasoning and salt, using your hands to press the seasoning into the salmon. Heat 1-2 tbsp olive oil in a cast iron or stainless steel skillet over medium-high.
- Heat olive oil in a large skillet over medium-high, then add the salmon skin side up into the skillet. Place a lid over top, and cook the salmon for 4 minutes, then flip it over and cook for 4 more minutes.
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- Preheat the oven to 350°. In a small bowl, whisk the mayonnaise with the lime juice. In another small bowl, combine the chipotle powder with the orange zest and sugar. Rub each piece of salmon with 1 teaspoon of the olive oil and then with the chipotle–orange zest mixture. Let stand for 5 minutes.
- Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through.
- Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about 3 minutes per side.
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- Place garlic, chipotle pepper, and adobo sauce in food processor. Squeeze in the juice of 1/2 lime, add salt, pepper, cumin, and oil. Blend for about 1 minute or until the garlic is minced.
- Slice salmon into even portions (2 or 3). Lay them onto a lined baking dish with the skin-side-down. Rub the chipotle mixture onto the salmon; top, sides and skin side.
CHIPOTLE LIME SALMON - SPICY SOUTHERN KITCHEN
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- Combine oil, chipotle pepper and adobo sauce, lime juice, honey, cumin, and garlic in a food processor or blender and process until smooth.
- Line a baking sheet with foil or parchment paper. Place salmon on foil and season to taste with salt and pepper.
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- Put the salmon, onion, garlic, chipotle pepper and sauce, cilantro and lemon juice in a large bowl and mix well with a fork.
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- Make the Lemon Mayonnaise In a small bowl, whisk the mayonnaise with the scallions and lemon zest and juice. Season with salt and pepper. Transfer 1/2 cup to a small bowl and reserve the remaining mayonnaise for serving.
- Make the Chipotle Salmon Cakes In a medium bowl, mix the 1/2 cup of reserved lemon mayonnaise with the scallions, chipotle and 1/2 cup of the breadcrumbs. Gently fold in the salmon and season with salt and pepper.
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- Combine brown sugar, adobo sauce, and salt in a small bowl. Line a baking sheet with foil and spray with cooking spray. Place fish on baking sheet and brush with adobo mixture.
- Bake at 450 degrees for 13 minutes or until fish flakes easily when tested with a fork. Sprinkle with onions before serving. Makes 4 servings. Serving size 1 fillet.
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- Rub each piece of salmon with 1 teaspoon of the olive oil and dust with the chipotle powder. Let stand for 5 minutes.
- Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about 3-4 minutes per side. Squeeze fresh lime juice over the cooked salmon.
- While the salmon is cooking, combine the diced avocado, mango and cilantro in a small bowl and toss to combine. Season with salt, pepper and lime juice.
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- Heat up the Ooni pizza oven – you’re looking for a cooking temperature of around 350C / 660F. I check the temperature using an Infrared Thermometer. You just point the beam into the oven for the reading – it takes literally seconds to do.
- Mix up the chipotle marinade – take a small bowl or pan and add in the juice of the lime, the chipotle paste and the honey and mix everything together well with a teaspoon.
- Load up the sizzle pan – rub the bottom of the sizzle pan with a little olive oil, then lay the salmon fillets skin down onto the pan. Drizzle half the marinade over the salmon fillets.
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