Chipotle Salmon

Ok, June is finally starting to get it’s act together. Whew. I was getting worried for a few weeks there. Here’s hoping the NICE weather is here to stay. Sometimes when I talk about the weather on this blog I awkwardly cringe, because it seems like I’m on a bad first date and I can’t think of anything to say so I mumble something about the weather. You probably feel that way too when you are reading it.

…moving right along {you’re welcome}

Wednesday night I got to have the Reuben. You know, this one…

Yea. It’s the best Reuben in town, because all of the components are done perfectly. There’s the perfect amount of each ingredient, the bread is perfectly toasted and the sauce for dipping isn’t the usual thousand island, it’s some sort of fry sauce with a kick and I end up devouring every single drop of it.

This means I was at Tilia in Linden Hills, which also means I had french fries, and a chocolate torte that will filled with some sort of raspberry filling. I devoured that too. But, I’m getting off topic! I got to have dinner with my two favorite dinner dates – Sandra and Jennie. We hadn’t seen each other since March, which is entirely too long! I had a ball getting to catch up on everything. I seriously think I’m still full.

Ok, onto the actual reason I’m here – to tell you about this Salmon! I have avoided fish for almost my entire life. I have no idea why I got it in my head that it’s gross, but I no longer have this problem. Lately, I have been craving salmon like it’s nobody’s business. Perhaps this could be because I stopped taking fish oil everyday {anyone else have that problem where your routine changes and you get all out of whack and can’t seem to remember anything you used to do? just me? ok…} or maybe it’s because I finally figured out how to make it so that I actually like it, who knows!

The mango salsa is totally optional, so is the avocado, but believe me it just made the whole dish better! If you don’t like spicy seasonings, cool this one off and swap the chipotle powder for chili powder. I had leftover salmon since my husband won’t eat fish, so I dropped it into my salad for the next day at work!

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Chipotle Salmon

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

1 lb. fresh salmon
3 tablespoons brown sugar
1 teaspoon chipotle powder
1 teaspoon olive oil
Salt and Pepper, to taste
Avocado, sliced, optional
Mango salsa, to taste, optional

Directions:

Preheat your oven to 350 degrees.

Coat your salmon with olive oil and sprinkle with salt and pepper and place on parchment paper. Mix together the brown sugar and chipotle powder in a bowl and sprinkle over the top of the salmon. Pressing it into the olive oil to make sure it sticks.

Place the parchment paper onto a cookie sheet and bake for 20-25 minutes. Serve with mango salsa and avocado slices.

Notes:

Salmon doesn't have to taste fishy! I have the skin taken off by the butcher before taking it home with me and it has greatly improved my experience with salmon!

      

6 Responses to “Chipotle Salmon”

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    1
    Alaina @ Fabtastic Eats — June 14, 2013 at 7:42 am

    oh boy! I love salmon! This sounds fantastic!

    • Mackenzie — June 14th, 2013 @ 8:17 am

      It has become a favorite at my house!

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    2
    Stephanie @ Girl Versus Dough — June 14, 2013 at 8:43 am

    I need to get me to that reuben, STAT.

    And then have this chipotle salmon for dinner. Holy yum!

    • Mackenzie — June 14th, 2013 @ 9:54 am

      Tilia is a great date place! Or food blogger get together … hint hint!! ;)

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    3
    Dalila G. — June 14, 2013 at 3:06 pm

    WOW!! What an awesome Rueben, I’m sooo jealous!!
    I haven’t had a Rueben since we moved from Chicago….ugh!! Miss them!! :-(
    Your salmon pictures look great, we like fish, always sampling. :-)
    The mango sauce is another reason I’m making this recipe.
    Tasty-tasty is what I’m saying.
    Thanks for the tip on having the butcher remove the skin, I never thought of that.
    Have a nice day!

    • Mackenzie — June 16th, 2013 @ 8:37 am

      Reubens are the best!

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