Chipotle Orange-Glazed Salmon

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    Chipotle Orange-Glazed Salmon
    Votes: 1
    Rating: 5
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    Servings4
    Prep Time20
    Cook Time8
    Cook Time
    8
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    Ingredients
    • 4 salmon filets approxitmately 5 ounces each
    • 1-2 oranges
    • 1 cup quinoa rinsed
    • 1 chipotle chili in adobo sauce
    • 2 teaspoons adobo sauce from the chipotle chilies
    • 1 clove garlic peeled
    • 1/2 teaspoon ground cumin
    • 1 bunch radishes trimmed, halved and thinly sliced
    • 1/2 cup fresh corn kernels from one ear of corn
    • 1/2 cup fresh cilantro leaves chopped
    • 2 green onions sliced
    Instructions
    1. Arrange oven rack 4 to 6 inches from broiler heat source. Preheat broiler on high. Line jelly-roll pan with foil.
    2. In 2-quart saucepan, prepare quinoa as label directs. Transfer to bowl.
    3. Grate 1 teaspoon orange peel and squeeze 1/2 cup juice. In blender, puree chipotle, adobo sauce, garlic, cumin and orange juice.
    4. For the bowl with quinoa, stir in radishes, corn, cilantro, green onions, orange peel and 1/8 teaspoon salt.
    5. Arrange salmon on prepared pan. Sprinkle with 1/8 teaspoon salt, then brush generously on all sides with chili mixture. Broil 5 to 7 minutes or until just opaque throughout. Serve salmon on quinoa pilaf.
    Search Recipes by Course or Cuisine!
    Ingredients
    • 4 salmon filets approxitmately 5 ounces each
    • 1-2 oranges
    • 1 cup quinoa rinsed
    • 1 chipotle chili in adobo sauce
    • 2 teaspoons adobo sauce from the chipotle chilies
    • 1 clove garlic peeled
    • 1/2 teaspoon ground cumin
    • 1 bunch radishes trimmed, halved and thinly sliced
    • 1/2 cup fresh corn kernels from one ear of corn
    • 1/2 cup fresh cilantro leaves chopped
    • 2 green onions sliced
    Instructions
    1. Arrange oven rack 4 to 6 inches from broiler heat source. Preheat broiler on high. Line jelly-roll pan with foil.
    2. In 2-quart saucepan, prepare quinoa as label directs. Transfer to bowl.
    3. Grate 1 teaspoon orange peel and squeeze 1/2 cup juice. In blender, puree chipotle, adobo sauce, garlic, cumin and orange juice.
    4. For the bowl with quinoa, stir in radishes, corn, cilantro, green onions, orange peel and 1/8 teaspoon salt.
    5. Arrange salmon on prepared pan. Sprinkle with 1/8 teaspoon salt, then brush generously on all sides with chili mixture. Broil 5 to 7 minutes or until just opaque throughout. Serve salmon on quinoa pilaf.

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