Chipotle, lime and honey come together in a glaze for this salmon. It’s smoky, spicy and sweet and has that kick of citrus that may trick your brain into thinking you’re vacationing in the tropics.
And I could use a little reminder of the tropics. Not that I’m going to say a single bad word about cooler weather. I’m loving everything about this glorious season. But my wardrobe is heavy on sundresses and light on…well…everything else. Today in the 37 degree F Kansas morning air I realized that I’m seriously lacking in sweaters. And coats. And gloves.
It did my soul some good that this past weekend was sunny and delightful. Perfect for sitting outside at a tasty Kansas City taco joint (Taco Republic) and drinking late afternoon margaritas. It was a reminder that lime makes everything good.
Cold boozy drinks. Or hot-out-of-the-oven salmon fillets.
Today I’m bringing giving you the latter. Because whether or not you were lucky enough to have margarita-friendly afternoons over the weekend, you’ve definitely got room in your week for Chipotle Lime salmon. It’s a flavor combination that I’ve been playing with quite often since these chipotle tacos made their way into my life.
Served over rice and beans, it’s a healthy, fast weeknight dinner. Handy since night seems to come so soon in these in these post-daylight savings time evenings.
Even when it’s dark outside, this dish brings a little sunshine in.
- ½ Chipotle Pepper (from a can of chipotles in adobo)
- 3 tsp Adobo Sauce (from a can of chipotles in adobo)
- 1 clove Garlic
- 1 tsp Dijon Mustard
- 3 Tbsp Honey
- 1 Lime, juice and zest
- 4 small Salmon fillets (about 1 lb total)
- Turn on the oven's broiler and place a rack about 6 inches below the heat source.
- Blend the chipotle pepper, adobo sauce, garlic, mustard, honey and lime zest (save the juice) in a food processor (I used my mini processor) until smooth. Sprinkle the salmon fillets with a bit of salt and pepper.
- Marinate (optional): If you have time, put the salmon in a bowl, pour the chipotle sauce over the top and allow to marinate for 30 minutes while you prepare the rice (recipe below).
- Place the salmon, skin-side down on a baking sheet lined with foil (or in a cast iron skillet) and brush the surface generously with the chipotle sauce.
- Cook salmon under the broiler until golden brown on top and cooked through, 7 to 8 minutes. (Watch it closely towards the end and if it begins to burn, move it further away from the broiler). Squeeze lime juice over the top and serve.
- 1 cup White Rice
- 1¼ cups Water
- ½ tsp Salt
- 1 (14 oz) can Black Beans
- Rinse rice in a strainer until water runs clear.
- Combine rice, water and salt in a heavy saucepan. Bring to a boil. Reduce heat to low and cover with a tight-fitting lid. Cook until all of the water has evaporated, about 18 minutes.
- Remove pan from heat but leave the lid on and let the rice stand, covered, for 15 minutes more to steam. Rinse and drain the beans and stir into the rice. Season with additional salt, if needed.
And while the rest of us were sipping margaritas and eating tacos over the weekend, Molly and Clara were going straight for the beans. Because these girls, they seriously love beans. Seriously.
Yummy recipe. I think I’ve been to that place myself. Great afternoon. Enjoying your articles. Cheers Jimmy
It was a great afternoon!
More than tantalizing photos and taste bud teasing recipes, you write in a warm familiar voice, I like it
This looks beyond delicious, not to mention healthy! It was actually in the 60s today in Michigan, but I”m sure when the cold weather hits (any day now) I’ll be craving a reminder of the tropics, too. Thanks for sharing the recipe!
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We had a warm spell too, but I bet the cod weather hit you this week in Michigan!