3 tbsp adobo sauce (from can of chipotle peppers in adobo)
3 tbsp brown sugar, unpacked
2 tsp salt
24 oz skinless salmon filets
1 cup chicken broth or dry white wine
2 tbsp sugar
2 tbsp ginger root, grated
2 tbsp lime juice
2 tbsp butter
1 tsp cornstarch
2 tbsp scallions, thinly sliced (green part only)
Instructions
Preheat the oven to 225 (F). Line a baking sheet with foil, and coat with cooking spray or brush with olive oil.
In a small bowl combine the adobo sauce, sugar, and salt. Place the salmon on the baking sheet and brush the tops with half of the sauce. Roast in the oven for 20 to 40 minutes depending on how thick the salmon is. Adjust the heat to broil, brush the remaining glaze on the salmon, and broil 3 inches from the heat for about 3-5 minutes.
In a small saucepan combine the wine, sugar, ginger, and lime juice. Bring to a boil and boil until reduced to about 3/4 cup (about 5 to 7 minutes) stirring occasionally. Blend the butter and the cornstarch together and whisk into the sauce. Simmer until thickened (about 1 minute.) Stir in the scallions and serve with the salmon and the pineapple rice (see recipe in sidedishes).
Originally Submitted
8/15/2013
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