Flavor180 Raspberry Chipotle Salmon

March 15, 2011 9:41:42 AM PDT
If you observe meatless Fridays for lent, you can use this opportunity to experiment with different seafood dishes.

1lb Alaskan King Salmon (cut into 4oz filets)
1Tb minced garlic
1tsp Chef Julius Salt Blend
1 ½ tsp Chef Julius' Pepper Blend
1Tb Giangrandi Gourmet Extra Virgin Olive Oil
1cup apple cider
½ cup fresh raspberries
½ cup chipotle peppers (removed from adobo sauce)


Preheat oven to 400 degrees

For the sauce:

In a small saucepan, add cider, raspberries and chipotle pepper. Place on medium heat until liquid is reduced by half.

After sauce reduces, pour into a blender, cover and remove circular piece to allow heat release. Place a towel over the opening and puree sauce. Set aside.

For the fish:

Rub fish with olive oil and garlic. Season both sides with salt and pepper. Place on a foil lined baking sheet and bake 12-15min, until desired doneness. Spoon sauce over the top and enjoy.

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