Brown Sugar Chipotle Salmon with a Honey Berry Glaze
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 386.8
- Total Fat: 21.1 g
- Cholesterol: 86.4 mg
- Sodium: 72.5 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 4.0 g
- Protein: 30.6 g
View full nutritional breakdown of Brown Sugar Chipotle Salmon with a Honey Berry Glaze calories by ingredient
Number of Servings: 4
Ingredients
-
1 tablespoon ground cumin
1 tablespoon golden brown sugar
1 1/2 teaspoons chipotle powder
1 tablespoon freshly ground pepper
1 cup fresh blackberries (frozen are okay, just make sure they're the unsweetened variety and that you thaw them first!)
2 tablespoons (1/4 stick) unsalted butter, melted
2 tablespoons honey
1 1/2 tablespoons fresh lime juice
4 5 oz. salmon filets with skin
Directions
Preheat oven to 425°F.
As oven preheats, mix the cumin, brown sugar and chipotle powder together in a small bowl. Gently rub the top of each filet with this mixture prior to cooking.
Bake salmon until just opaque in center, about 15 minutes (I like to cook on parchment paper for easy clean-up, as the skin of the salmon tends to stick otherwise).
While salmon is baking, press berries through sieve into medium bowl (I cover my hands with inside-out Ziploc bags to avoid staining). Be sure to scrape the bottom of the sieve to get all the juice. Discard seeds.
Take juice from blackberries and add butter, honey and lime juice and reduce over moderate heat until only about 1/3 cup remains.
Top the finished grilled salmon with the reduced berry sauce just before serving.
Makes four 5oz servings.
Variation: Sauce can be made without the butter (dropping the total calorie count from 386 to 335 per serving), but I think the creaminess it imparts really compliments the berries and is well worth the 51 calories!
Number of Servings: 4
Recipe submitted by SparkPeople user DIGNITYBLOWS.
As oven preheats, mix the cumin, brown sugar and chipotle powder together in a small bowl. Gently rub the top of each filet with this mixture prior to cooking.
Bake salmon until just opaque in center, about 15 minutes (I like to cook on parchment paper for easy clean-up, as the skin of the salmon tends to stick otherwise).
While salmon is baking, press berries through sieve into medium bowl (I cover my hands with inside-out Ziploc bags to avoid staining). Be sure to scrape the bottom of the sieve to get all the juice. Discard seeds.
Take juice from blackberries and add butter, honey and lime juice and reduce over moderate heat until only about 1/3 cup remains.
Top the finished grilled salmon with the reduced berry sauce just before serving.
Makes four 5oz servings.
Variation: Sauce can be made without the butter (dropping the total calorie count from 386 to 335 per serving), but I think the creaminess it imparts really compliments the berries and is well worth the 51 calories!
Number of Servings: 4
Recipe submitted by SparkPeople user DIGNITYBLOWS.