Salmon is one of my favorite fishes. I love it smoked, salted cured (gravalax) as well as baked or grilled. It stands alone easily with salt and perhaps lemon but it also takes to a little dressing up as well. This is a dressed up version.
When I saw Joanne’s version from Eats Well With Others I knew it would be a winner; chipotle in adobo, apricot preserves, cumin and vinegar. So simple, so easy, so delicious! She baked her fish, we grilled it. Both work wonderfully. To top it off, there is no long marinating process. Just mix, slather on the glaze and bake or grill. Perfect!
Grilled Salmon with Sweet Chipotle Glaze
4 salmon fillets, skin on
3-4 chipotle peppers in adobo sauce (make your own)
3 tablespoons apricot preserves
1 tablespoon red wine vinegar
2 teaspoons ground cumin
Press chipotle peppers through wire sieve, scraping to push through as much as possible. Combine with remaining ingredients and spoon on top of fillets. If you want to bake the fillets, preheat oven to 450 degrees and bake until opaque, about 15 minutes. For the grill, place fillets skin side down and grill until opaque; the flesh should flake easily.
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