You’ll love the sweet heat in the raspberry chipotle sauce that glazes this sweet salmon recipe.
Years ago I bought a bottle of chipotle barbecue sauce at Costco that we literally ate straight from the bottle – until I read the nutrition label.
Our beloved sauce was loaded with high fructose corn syrup (second on the list), not to mention a variety of ingredients that don’t resemble any food I’ve ever seen.
But I wasn’t about to live without my sweet and spicy sauce, so I decided to make my own version. After all – how hard could it be?
Turns out making my own version wasn’t all that difficult. All I needed was an all fruit jar of raspberry jam, and a can of chipotle peppers in Adobo sauce.
This sauce was the perfect replacement for my less than good for us Costco sauce if you ask me, and it works so well with this baked salmon. (Notice the amount of sauce on the salmon – testimony to how much I love this sauce with kick.) And don’t forget a healthy salad on the side.
Fresh mango makes a refreshing contrast, doesn’t it?
While your cooking anyway, throw a few plain salmon filets in the oven for lunch the next day. It makes a terrific salmon salad sandwich.
Happy, healthy cooking!
- 1 ounce olive oil
- 2 small lime juice
- 1 tablespoon honey
- ½ teaspoon Franks Hot Sauce, add more to taste
- 1 pinch salt
- ¼ cup all fruit raspberry jam
- 1 small lime zest
- 1 teaspoon chipotle in adobo sauce, or more if you like it hot
- 1 cloves garlic, crushed
- 10 ounces wild Alaskan salmon, filets
- 4 cups lettuce leaves, chopped
- 1 small mango, cubed
- ¼ medium red onion, sliced
- ½ cup cilantro, chopped
- Preheat the oven to 425 degrees, and line a cookie sheet with foil. Spray the foil with cooking spray.
- Combine salad dressing with olive oil, lime juice, honey and Franks. Add salt to taste. Set aside.
- Combine raspberry jam, lime zest, chipotle and garlic. Spread on top of salmon filets. Don't spread over the filet, but spread over just the top. It will melt down over the salmon. If you spread it all over the salmon it will melt off onto the pan.
- Bake for 15 - 20 minutes until salmon is just cooked through. It should be just barely opaque at the thickest part, and will continue to cook after you remove it from the oven.
- Combine lettuce, onion and mango in a bowl
- Start with 1/2 the salad dressing and toss to coat. Season with salt and pepper. If salad is too dry add more dressing.
- Serve salmon with salad.
Calories including salad: 478kcal Weight Watchers PointsPlus 12 Saturated fatty acids: 3.43g Monounsaturated fatty acids: 13.46g Polyunsaturated fatty acids: 5.21g Total fat: 22.10g Calories from fat: 198 Cholesterol: 77mg Carbohydrate, by difference: 44.84g Total dietary fiber: 3.25g Protein: 30.37g
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