Grilled Salmon with Cherry-Chipotle Glaze

One of the best things to have come out of my shift to a healthier lifestyle four years ago was that friends and family members started sharing nutritious and delicious recipes with me that they have added to their own cooking repertoire. This simple and fabulous salmon recipe is point in case: my childhood friend Marie messaged me several weeks ago with the recipe, insisting that “the glaze is swoon-worthy.” Hard to ignore that ringing endorsement, and indeed the recipe and the glaze lived up to my expectations.

Marie shared this recipe from the February issue of Cuisine at Home.  The recipe is meant for four pieces of five-oz. salmon fillets: For the purpose of this demonstration, I am only using two fillets. All this means is that you will likely end up with extra glaze. You can refrigerate the excess glaze for the next time you prepare this tasty dish, because I’m confident you’ll make it again soon. You will need either a mini food processor or blender to prepare the glaze (I used my blender and it worked perfectly fine to puree the glaze).

Ingredients:

For the cherry-chipotle glaze:

1/4 cup cherry preserves

1/4 cup ketchup

2 Tbs. fresh lime juice

1 chipotle pepper in adobo sauce

1/2 tsp. minced fresh thyme

1/4 tsp. each of ground cumin and sea salt

For the salmon preparation:

2 five oz. salmon fillets

To season the salmon you’ll need:

1/4 tsp. each of sea salt and ground pepper

These are the primary ingredients you'll need to follow this salmon recipe.
These are the primary ingredients you’ll need to follow this salmon recipe.

 

Directions:

For the salmon glaze:

You’re going to be adding all of glaze ingredients listed above into your mini food processor or blender.

Add 1/4 cup of your cherry preserves into the mini food processor or blender.

Cherry preserves should be easily found in the jelly and jams section of your grocery store.
Cherry preserves should be easily found in the jelly and jams section of your grocery store.
Measure out 1/4 cup of the preserves.
Measure out 1/4 cup of the preserves.
In goes the cherry preserves.
In goes the cherry preserves.

Follow the preserves with 1/4 cup of ketchup. I found an organic low-sodium brand.

You'll need 1/4 cup of ketchup for the glaze.
You’ll need 1/4 cup of ketchup for the glaze.
The 1/4 cup of ketchup that you'll need.
The 1/4 cup of ketchup measured out.
The ketchup follows the cherry preserves into the blender.
The ketchup follows the cherry preserves into the processor or blender.

Next you add the 2 Tbs. of fresh lime juice, so you’ll need to juice a medium-sized lime.

Cut a medium-sized ripe lime in half.
Cut a medium-sized ripe lime in half.

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Use a citrus juicer to get the lime juice out.
Use a citrus juicer to get the lime juice out.
Pour the 2 Tbs. of fresh lime juice into the blender.
Pour the 2 Tbs. of fresh lime juice into the processor or blender.

Next comes the other star ingredient that helps comprise this fantastic glaze: chipotle chile in adobo sauce. The recipe only calls for one chipotle pepper in adobo sauce, so if the can you bought contains more than one pepper in it, just scoop out one with a bit of sauce and add that to the rest of the mixture you’ve put together in the processor or blender. Marie has described the heat of the glaze from the addition of the chipotle pepper very aptly: “It’s not too fiery, just zippy!”

Here's the can of chile in adobe sauce I found at my store.
Here’s the can of chipotle peppers in adobo sauce I found at my store.
Added into the mix is one chipotle chile pepper with a bit of sauce.
Added into the mix is one chipotle chile pepper with a bit of sauce.

Time to add thyme (sorry, couldn’t resist). The recipe calls for 1/2 tsp. of fresh minced thyme.  My feeling is because the thyme was going to be pulverized in the blender with all of the other glaze ingredients, it doesn’t make sense to mince that small amount of the herb. Instead, what I did was just removed the thyme from the stems and filled the 1/2 tsp. without worrying about mincing or chopping.

The fresh thyme package I bought.
The fresh thyme package I bought.
As you can see, the thyme isn't minced and my life was spared several seconds from following a needless step.
As you can see, the thyme isn’t minced and my life was spared painful seconds from following a needless step.

Finally, we add the important glaze seasonings: cumin and sea salt.

Love the addition of cumin in most of my meals!

img_5898-2
the 1/4 tsp. of cumin following the thyme.
Just a 1/4 tsp. of sea salt is what this glaze needs.
Just a 1/4 tsp. of sea salt is what this glaze needs.
The sea salt completes the ingredients that will make this superb cherry-chipotle glaze.
The sea salt completes the ingredients that will make this superb cherry-chipotle glaze

Now, for the fun part. Make sure the lid on your processor or blender is tightly fastened and process or blend on high for however long it takes to make sure everything has been pureed well (let’s say 15 seconds or so).

The ingredients have been blended on high and our glaze is done.
The ingredients have been blended on high and our glaze is done.

Pour the glaze into a small bowl and have your brush at hand.

Doesn't that glaze look perfect?
Doesn’t that glaze look perfect?

Ok, so the glaze is done and sitting looking pretty while we turn our attention to the salmon fillets.

 

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Two five-oz. fillets, ready for prepping before grilling.

Season the salmon fillets with 1/4 tsp. each of sea salt and ground black pepper. Try to get both sides but don’t sweat it if you don’t.

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As you can see, I ended up with much more pepper on one fillet than I had planned, but that happens.

Next, coat both sides of your fillets with non-stick cooking spray.

img_5932-2
Hello, Pam!
img_5938
Coat both sides with the non-stick spray as you will not need to coat your grill pan.
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Heat your grill pan on medium.

Place your salmon fillets face-down (skin-side up) on the grill pan and cook for four to five minutes.

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Put the fillets face down in your skillet. They only need to cook four to five minutes on each side.

Now, flip the fillets over and prepare to cook for another four to five minutes! But the last minute of cooking is very important, so don’t skip the next step after these two photos!

Here is the most important part of this meal preparation: Baste the top of the fillets with the cherry-chipotle glaze in the final minute of grilling them. Go ahead and give them a good coating, cause there is plenty of the glaze to go around.

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Give those salmon fillets a good basting with the fantastic glaze.

All that’s left is to plate your cherry-chipotle glazed salmon…

img_5966-2
Looks mighty inviting, doesn’t it?

But, you can’t eat the salmon alone, so make sure you get your veggies to accompany it! In this instance, I made dijon broccoli, which is another easy recipe I will share soon on the blog.

img_5968
Here’s the finished salmon recipe, surrounded by dijon broccoli.

 

Nutritional Breakdown:

Serving size: one salmon fillet

Per Serving: 306 Cal; Fat: 12 g. (Sat. Fat: 2 g.); Chol: 88 mg.; Sodium: 474 mg.; Pro: 31 g.; Carb: 18 g.

 

 

 

 

 

 

 

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