Chipotle Salmon Food

CHIPOTLE SALMON WITH VEGETABLES

Steps:

• Preheat the oven to 180℃ (350℉).
• Bring a saucepan of water to boil with 1 Tbsp of salt.
• Scrub the potatoes clean, cut in half the bigger ones, and add to the boiling water. Once the water is boiling again, lower the heat to medium-low and cook for 10-15 minutes, depending on the size of your baby potatoes. To check for doneness, a knife should glide right through. But you don't want to over cook them and have them mushy. When done, drain and set aside.
• Peel and quarter the onion.
• Slice the capsicum up into thick strips. In the image here, I'm using snack size peppers, so I just halved them.
• Scrub the carrot and cut into long, thick fingers, or into rounds, whatever you fancy. They are only going to be cooked for 25-30 minutes. So the thinner/smaller they are, the softer they will be.
• Rinse the tomatoes and set aside.
• Get a baking dish measuring about 30cm x 20cm (roughly 12" x 8") and place the drained potatoes, onions, capsicum, carrots and tomatoes in it. Strip the rosemary leaves and drop them in too.
• Top with 2 Tbsp of chipotle paste and rub it all over the vegetables. You might want to use gloves as I do, as I can't stand chilli tingle on my hands.
• Rinse and pat dry the salmon fillets. Gently rub the remaining tablespoon of chipotle paste all over them, top and bottom, and lay the fillets in the baking dish, snugly amongst the vegetables. You could let them sit on the vegetables too, if you like.
• Place the baking dish in the oven and cook for 25-30 minutes, depending on how big your salmon fillets are, and how well done you like them.
• When done, squeeze the lime juice all over, top with some freshly ground black pepper if you want, and serve immediately.

CHIPOTLE SALMON

Steps:

• Preheat the oven to 400˚F. Line a baking sheet with parchment paper and spray with cooking spray. Place the salmon skin side down on the baking sheet and set aside.
• In a small bowl, mix together the garlic, chipotle pepper, adobo sauce, lemon juice, salt and pepper.
• Rub the chipotle mixture on top of the salmon and bake in the preheated oven for 15-17 minutes, or until cooked through and flaky.

SLOW ROASTED CHIPOTLE SALMON

Steps:

• Mix chipotle rub ingredients, and stir well until sugar and salt dissolved.
• Rub half on the filets, and reserve other half.
• Put Steaks in preheated oven for 15-20 minutes per inch of thickness at 225 degrees F.
• Meanwhile prepare the sauce.
• Combine first four ingredients for sauce and reduce to 3/4 cup.
• Remove salmon from oven, and rub the rest of the glaze on them and grill under the broiler for 3-5 minutes, to your desired doneness.
• Combine butter and cornstarch and add to the sauce to thicken, add scallions, and serve over salmon and rice.

CHIPOTLE SALMON TACOS WITH AVOCADO SALSA

Steps:

• Preheat a grill to medium high. Whisk together the chipotle powder, cumin, orange zest and 1/2 teaspoon salt. Toss with the salmon and set aside.
• Meanwhile, cut off the tops and bottoms of the oranges with a sharp knife. Place cut-side down, then cut off the peel and white pith. One at a time, hold each orange over a bowl and cut along the membranes to remove the segments, letting them fall into the bowl. Squeeze the juice from the membranes into the bowl. Chop the orange slices into small pieces, then return to the bowl. Add the avocado, red onion, cilantro, jalapeño, lime juice and a pinch of salt; toss well.
• Lightly oil the grill and add the corn. Grill, turning occasionally, until charred all over, 12 to 15 minutes. After a few minutes, add the salmon to the grill and cook until well marked and charred at the edges, about 2 to 4 minutes per side, depending on the thickness. Grill the tortillas until marked and warmed, 20 to 30 seconds per side.
• Cut the corn kernels off the cob and toss with the avocado-orange salsa. Divide the tortillas among plates and top with the salmon, salsa and more cilantro. Serve with the lime wedges.

CHIPOTLE COCOA-RUBBED SALMON

Steps:

• Preheat the broiler to low. Place an oven rack in the upper third of the oven. Line a baking sheet with parchment paper.
• Stir together the House Seasoning, chile powder and brown sugar in a small bowl. Pat the salmon fillets dry and place skin-side down on the prepared baking sheet. Brush the top of each filet with olive oil and then rub the spice mixture over the top and sides.
• Broil until the salmon is not quite cooked through and feels firm to the touch, about 10 minutes. Sprinkle with sea salt before serving.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

CHIPOTLE SALMON BURGERS

Steps:

• PREPARE MAYONNAISE:.
• Combine first 5 ingredients in a food processor or blender; process until smooth.
• Transfer to a bowl; cover and chill.
• PREPARE BURGERS:.
• Place onions, 1/4 cup cilantro, chile, and juice in a food processor; process until finely chopped.
• Add salt and salmon; pulse 4 times or until salmon is coarsely ground and mixture is well blended.
• Divide salmon mixture into 4 equal portions; shape each portion into a (1-inch-thick) patty.
• Cover and chill 30 minutes. (The longer you wait the better!).
• Heat a grill pan over medium-high heat.
• Coat pan with cooking spray.
• Add patties to pan; cook 6 minutes on each side or until desired degree of doneness.
• Wipe skillet with paper towels; recoat with cooking spray.
• Place 2 muffins, cut sides down, in pan; cook 2 minutes or until lightly toasted.
• Repeat procedure with cooking spray and remaining muffins.
• Place 1 muffin bottom on each of 4 plates; top each serving with 1 lettuce leaf and 1 patty.
• Spread about 1 tablespoon mayonnaise mixture over each patty; place 1 muffin top on each serving.

HONEY CHIPOTLE SALMON

Steps:

• 1. Preheat the oven to 450° F - line large baking sheet with aluminum foil (for easy clean-up), then spray non-stick cooking spray on lined baking sheet. If you have a roasting rack, then place the rack on top of foil lined pan.
• 2. In medium size bowl combine honey, olive oil, sea salt, chipotle chili powder, garlic and onion powder, paprika and Italian season.
• 3. Place the salmon on a plate and spoon the mixture over fillets, spreading it to coat each piece of salmon evenly. Then place each fillet on baking sheet about an inch apart from each other.
• 4. Bake salmon for about 15 - 20 minutes or until cooked through.
• 5. Remove from oven and garnish with fresh scallions and serve with lemon slices.

CHIPOTLE SALMON BURGER

Steps:

• In a medium bowl, whisk together the mayonnaise, lime juice, and soy sauce. Add the bell pepper, onion, and chopped chipotle peppers, and stir until well combined. Fold in the panko, flaxseed, and beaten egg. Gently fold in the salmon.
• Divide the mixture into six equal parts and, using clean hands, shape each into a ball. Pat each ball into 2 1/2-inch-wide and 3/4-inch-thick burger patties. Place the patties into an airtight container and cover.
• Heat a medium grill pan or cast- iron skillet over medium- high heat. Add the olive oil, reduce the heat to medium, and cook the patties, in batches, until golden brown, 2 to 3 minutes. Gently turn them over and brown the opposite sides for an additional 2 to 3 minutes. Transfer the cooked patties to a paper towel-lined plate while you prepare the sauce.
• In a small bowl, whisk together the yogurt, chives, and Worcestershire sauce.
• To serve, place each burger on a toasted bun, smear on a dollop of the sauce, and layer on the kale and thinly sliced red onion.
• Clean green tip:
• Instead of making burgers, you can shape the salmon mixture into mini-salmon cakes for bite- size party appetizers. Top with a little dollop of creamy chive sauce and watch your guests devour these bites!

GRILLED SALMON TACOS WITH CHIPOTLE LIME YOGURT

Steps:

• Rub the garlic salt, paprika, sugar and some seasoning into the flesh of the salmon fillet. Heat grill to high.
• Mix the yogurt, chipotle paste or hot sauce and lime juice together in a bowl with some seasoning, and set aside. Place the salmon on a baking tray lined with foil and grill, skin-side down, for 7-8 mins until cooked through. Remove from the grill and carefully peel off and discard the skin.
• Flake the salmon into large chunks and serve with the warmed tortillas, chipotle yogurt, shredded cabbage, coriander, jalapeños and lime wedges. Add a shake of hot sauce, if you like it spicy.