Slow Roasted Chipotle Salmon Food

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 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 LIME SALMON

Steps:

• Preheat oven to 500°.
• Rinse salmon, pat dry and place on a metal baking sheet.
• Rub each fillet with olive oil.
• Squeeze the juice from one-half lime onto each fillet.
• Sprinkle fillets with salt and chipotle, then place a half lime on top of each fillet.
• Turn down oven temperature to 275°.
• Place salmon in oven and cook for 8-12 minutes, depending on how well done you like your fish.

SPICY HONEY-CHIPOTLE SALMON BOWL

Steps:

• Bring chicken broth and butter to a boil in a saucepan. Add rinsed brown rice and reduce heat to medium-low. Cover and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. When finished, remove from the heat, cover, and keep warm.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• When the rice has about 30 minutes left, combine green beans, sweet potato, olive oil, salt, and pepper in a bowl; toss to combine. Transfer to the prepared baking sheet, separating green beans on one side and sweet potatoes on the other.
• Combine honey, chipotle pepper, and garlic in a bowl; season to taste with salt and pepper. Brush mixture onto frozen salmon and place on top of the green beans, skin-side down (this step is important.)
• Roast in the preheated oven until vegetables are soft and salmon flakes easily with a fork, 30 to 35 minutes.
• Remove from the oven. Divide rice between 2 bowls. Top each bowl with vegetables and a salmon fillet. Sprinkle toasted pecans over top.