This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VivaLaMorena#CollectiveBias
The chance to use La Morena’s Chipotle peppers in adobo sauce is so up my alley but you already knew that. The idea I had for this post was to create a memorable sauce to go on a piece of fish. Now those of you that know me, know that means a piece of salmon. I wanted to develop a super tasty dish that would look as good as it tasted so it would be great to serve for a holiday meal.
My wife said this recipe was awesome. That was her exact word. This seafood recipe had so much flavor. I created the flavor by developing a sauce that began with the chipotles used as a marinade, then a brushed as a glaze and finished as a sauce. When completed, the salmon had a super cooling looking glaze on the top, but more importantly, a deep smoky flavor with a hint of a kick to it I love that combination.
The sauce was developed spices, cola, soy sauce and finished ultimately with ketchup. You can see from the ingredients how I rounded out the spiciness with sweetness. The cool thing about the combination is that the smokiness and depth of the chipotles really came out. I love working with chipotle peppers and the adobo sauce is rich to start with. You can find La Morena Chipotle Peppers in Adobo Sauce all over but I found mine at Tony’s Finer Foods. La Morena is well know for authentic traditional Mexican home recipes. Tony’s has lots of ethnic foods to choose from and as you can see and plenty of cans of these chipotles.
- 1 1/2 pounds salmon, cut into fillets
- 3 Chipotles and there Adobo Sauce
- 12 ounces Dr Pepper
- 1 tablespoon soy sauce
- 2 tablespoon brown sugar
- 1 tablespoon grape seed oil
- 2 teaspoon garlic powder
- 1/4 cup ketchup
- Take the chipotles in adobo sauce and place in a Cuisinart.
- Pulse until full broken down
- Add to a pot with all the ingredients except for the ketchup.
- Mix well and brush on the salmon fillets.
- Put in the fridge for up to an hour.
- Heat a cast iron skillet on medium high heat.
- Add a couple of tablespoons of the sauce and reduce until it caramelizes a little.
- Add the fish, flesh side down.
- Cook for 2 minutes.
- Turn the fish over and place in a 325 degree oven.
- Cook for 8 - 10 minutes.
- Meanwhile, add the ketchup to the sauce and cook until reduced by about half.
- Brush on the now, syrupy, glaze.
- Finish the cooking with broiling on high heat for 2 minutes.
- Let the fish rest for 2 minutes.
- Serve and enjoy!
The chipotles in the mixer, then in the pot with all the ingredients.
The salmon cut into pieces, and then, topped with the marinade.
The marinade cooked off in the skillet, the salmon added, and then, flipped prior to placing in the oven.
The ketchup added and sauce reduced.
The final plate Chipotle Glazed Salmon.