Amazing Slow Roasted Chipotle Salmon
Ingredients
Ingredients for Salmon:
- 2 salmon fillets, (5 ounces each) I used fresh wild salmon, see shopping tips
- 1½ tablespoons adobo sauce, from a can chipotle chiles in adobo, see food facts and shopping tips
- 1½ tablespoons brown sugar
- ½ teaspoon salt
Ingredients for Sauce:
- ½ cup white wine, use an inexpensive wine such as Trader Joe’s Charles Shaw
- 1 tablespoon brown sugar
- 1 tablespoon ginger, from a jar, see shopping tips
- 1 tablespoon fresh lime juice
- 1 tablespoon reduced-fat butter or Smart Balance light
Instructions
- Preheat oven to 225 degrees.
- In a small bowl, mix together adobo sauce, brown sugar, and salt. Use only the sauce from the can not the chiles. Stir well until sugar and salt is dissolved. Note: the sauce might taste too spicy or even a bit weird at this point. Don’t be worried, once baked on the salmon it tastes fantastic!
- Place salmon on a foil-lined baking pan (skin side down if on the fish). Spread half of the sauce over the filets, and reserve another half for later.
- Bake salmon for about 15 minutes. Spread remaining sauce over salmon. Continue to bake 5-15 more minutes depending on the thickness of your fish. A rule of thumb: about 20 minutes per inch. Check at 20 minutes to see if it’s cooked through. Mine took 30 minutes to bake.
- Meanwhile prepare the sauce: In a small pot, combine wine, 1 tablespoon brown sugar, ginger, and lime juice. Bring to a soft boil and cook to reduce to about ⅓ cup. Stir in butter until melted.
- Remove salmon from oven. Remove bottom skin, if still on fish. Plate each piece and drizzle with 2-3 tablespoons sauce over each.
Nutrition
Serving: 5ouncesCalories: 266kcalCarbohydrates: 20gProtein: 29gFat: 5gSaturated Fat: 2gCholesterol: 70mgSodium: 327mgSugar: 16gBlue Smart Points: 5Green Smart Points: 8Plus Points: 6