There are days when simplicity is best. When it’s just about getting something tasty, flavorful and easy into the belly. Especially when the mind is too cluttered to give much thought to dinner. Serve it with greens and dinner is done. Thank gawd because sometime….we all have those days.
Sweet, spicy and tangy. What could be better all smothered on top of a thick slice of wild salmon?
4 ingredients, 15 minute sweet and spicy wild salmon. Is there really any need to say more? I didn’t think so.
I have a can of chilies in Adobo sauce at all times (they can be found in the Mexican isle next to the salsas). It’s great for homemade BBQ sauces, taco night, this salsa recipe, mixed into sour cream for dip, add it to your next chili recipe or spicy taco soup. The thing with this tiny can of chilies is that there’s a LOT of chilies wedged in there, far too many for any one recipe. I recommend bagging the remaining amount (2 -3 in each baggie) and freezing them. This way there’s no waste and you’ll always have a few on hand.
I only cooked a 1/2 lb of salmon but there is enough glaze for a pound of fish to serve 4 people. If you decide to only cook two pieces of fish, the remaining sauce is delicious stirred into mashed butternut squash, tossed with roasted broccoli or brussel sprouts, on steamed green beans or add olive oil and a bit of vinegar and use it as a salad dressing (especially on a chopped mango and bean sprouts salad).
- 2 Chilies in Adobo, finely chopped
- 1 1/2 Tbsp fresh lemon juice
- 1 1/2 Tbsp maple syrup (or honey)
- 1 lb salmon fillet, cut into 4 equal sized pieces
- Preheat oven to 400 degrees. Line a baking sheet with parchement paper. Mix the chopped chilies, lemon juice and maple syrup together well. Using a pastry brush, brush the glaze onto the salmon to coat evenly.
- Bake the salmon until desired doneness. Approximate cooking times: 8 minutes for medium rare, 10 minutes for medium, 12 minutes for well done (or until the fillet flakes when tested with the tines of a fork).
- Serve with a light green salad, steamed green beans, broccolette, or asparagus.
- *Salmon is at it's best served at medium (I like mine medium rare) when the fish is moist and tender.