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Roast Salmon with Sweet Chipotle Glaze and Hominy Puree Recipe

Roast Salmon with Sweet Chipotle Glaze and Hominy Puree Recipe

Ingredients

  • 3 chipotle chiles (about) from canned chipotle chiles in adobo
  • 2 tablespoons apricot jam or preserves
  • 1 1/4 teaspoons red wine vinegar
  • 1/2 teaspoon ground cumin
  • Nonstick vegetable oil spray
  • 2 6- to 7-ounce salmon fillets with skin (scant 1 inch thick)
  • 1 15-ounce can hominy, drained, juice reserved
  • 1 tablespoon chopped fresh cilantro

Recipe Preparation

  • Preheat oven to 450°F. Using back of spoon, press enough chipotles through fine sieve into small bowl to measure 2 teaspoons puree. Mix puree, jam, vinegar, and cumin in bowl; season glaze to taste with salt.

  • Coat small rimmed baking sheet with nonstick spray. Arrange salmon on sheet; sprinkle with salt and black pepper. Spread half of glaze over each fillet. Roast until just opaque in center, about 10 minutes.

  • Meanwhile, puree hominy and 3 tablespoons reserved juice in mini processor until almost smooth. Transfer to small skillet. Add butter and cilantro. Stir over medium heat until warmed through, mixing in more reserved juice by teaspoonfuls if too thick. Season to taste with salt and pepper.

  • Divide hominy between 2 plates, top with salmon, and serve.

Recipe by Selma Brown Morrow

Nutritional Content

One serving contains: Calories (kcal) 499.3 %Calories from Fat 35.1 Fat (g) 19.5 Saturated Fat (g) 5.6 Cholesterol (mg) 122.5 Carbohydrates (g) 37.5 Dietary Fiber (g) 5.1 Total Sugars (g) 11.8 Net Carbs (g) 32.4 Protein (g) 41.3 Sodium (mg) 451.2Reviews Section

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Plank: Soak the wood plank in water for 24 hours in advance of grilling.

Salmon: Lightly salt and pepper the salmon fillet, cover and place in refrigerator.

Glaze: In a mixing bowl, combine and whisk together the chutney, chipotle, brown sugar, vinegar, and orange juice.

Grilling: Pre-heat grill (400-500°F).

Place the salmon on the plank skin side down and cover the salmon with the glaze and place plank on the grill and cover the grill. Cook for about 10 to 12 minutes at 400 to 500 degrees. The plank will begin to smoke at around 5 minutes but keep the grill covered. Check salmon at 10 minutes to see if the flesh begins to flake. If so, it's done. Turn off grill and gently remove the salmon from plank and place on a serving dish.


Turkey French Dip

Like many restaurant workers toiling in Las Vegas, Eric Klein, the executive chef at Spago, spends Thanksgiving Day on the line, dishing out turkey and trimmings to vacationing high rollers. Time with family and friends comes after the holiday. While the rest of the city combs shopping arcades for Black Friday deals, he’s making magic with the leftovers.

One of his favorites is this play on a French dip sandwich. Shredded turkey stands in for the usual beef, while gravy, thinned out to make it brothlike, replaces the jus for dipping. To this he adds the requisite leftover stuffing, and he folds the cranberry sauce into a fragrant and creamy aioli. He likes to crumble mild blue cheese over the top of his sandwich for extra pizazz, but feel free to leave it out if you’re feeling more traditional. Melissa Clark


Watch the video: EASY SWEET AND STICKY SALMON RECIPE (December 2021).