+
0 (0)

Categories: Fish and shellfish, Healthy eating, Main courses

Chipotle roasted salmon

Chipotle roasted salmon
Los Angeles Times

Americans have been conditioned to treat the weekend after Thanksgiving as the kickoff of the race to the mall for an orgy of shopping, but it is actually something far more meaningful: the official opening of party season. For the ... Read more

Total time: 35 minutes including marination | Serves 8 to 10
  • 2 chipotle chiles in adobo sauce
  • 1/4 cup sesame seeds
  • 1/2 cup tequila
  • 3 tablespoons olive oil
  • 3 tablespoons sesame oil
  • 2 large cloves garlic, minced
  • 4 scallions, green part only, thinly sliced
  • 1/2 cup chopped cilantro
  • 1 teaspoon dried Mexican oregano, crumbled
  • 1 fillet of wild salmon, 3 to 3 1/2 pounds, about 1 1/4 -inch thick
  • 1 1/2 teaspoons sea salt or kosher salt

Step 1Mince the chipotles and combine with the sesame seeds, tequila, olive oil, sesame oil, garlic, scallions, cilantro and oregano. Mix well.

Step 2Season the salmon with the salt. Lay the fish skin side down on a foil-lined rimmed baking sheet. Spoon the chipotle mixture evenly over the top. Let stand 15 minutes. Meanwhile, heat the oven to 500 degrees.

Step 3Roast the salmon for 12 to 15 minutes, depending on the thickness of the fish, or until a thin sharp knife slides in easily when inserted into the thickest part. Let stand 5 minutes before cutting into slices. Lift the foil onto a serving platter and slide the fish onto the platter. Serve hot or at room temperature.

Each serving:
298 calories; 30 grams protein; 2 grams carbohydrates; 1 gram fiber; 15 grams fat; 3 grams saturated fat; 69 mg. cholesterol; 318 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and shellfish
Simple fish stock
Braised sea bass with black olive vinaigrette
Squid salad with shaved fennel and arugula
Cuttlefish pasta with uni sauce