There are days when simplicity is best. When it’s just about getting something tasty, flavorful and easy into the belly. Especially when the mind is too cluttered to give much thought to dinner. Serve it with greens and dinner is done. Thank goodness, because sometimes we all have those days.
Sweet, spicy, and tangy with just four ingredients. What could be better all smothered on top of a thick slice of wild salmon? And it all comes together in just 15 minutes. Is there really any need to say more? I didn’t think so.
I have a can of chilies in Adobo sauce at all times (they can be found in the Mexican isle next to the salsas). It’s great for homemade BBQ sauces, taco night, this salsa recipe, mixed into sour cream for dip, your next batch of chili, or spicy taco soup. The thing with this tiny can of chilies is that there’s a LOT of chilies wedged in there, far too many for any one recipe. I recommend bagging the remaining amount (2-3 in each baggie) and freezing them. This way there’s no waste and you’ll always have a few on hand.
I only cooked a 1/2 lb. of salmon but there is enough glaze for a pound of fish to serve 4 people. If you decide to only cook two pieces of fish, the remaining sauce is delicious stirred into mashed butternut squash, tossed with roasted broccoli or Brussels sprouts, on steamed green beans, or add olive oil and a bit of vinegar and use it as a salad dressing (especially on a chopped mango and bean sprouts salad).
Four-ingredient maple adobo wild salmon
2 chilies in Adobo, finely chopped
1-1/2 tablespoon fresh lemon juice
1-1/2 tablesppon maple syrup (or honey)
1 lb salmon fillet, cut into 4 equal sized pieces
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Mix the chopped chilies, lemon juice, and maple syrup together well. Using a pastry brush, brush the glaze onto the salmon to coat evenly.
2. Bake the salmon until desired done-ness. Approximate cooking times: 8 minutes for medium rare, 10 minutes for medium, 12 minutes for well-done* (or until the fillet flakes when tested with the tines of a fork).
3. Serve with a light green salad, steamed green beans, broccolette, or asparagus.
*Salmon is at it's best served at medium (I like mine medium rare) when the fish is moist and tender.
Related post on The Restless Palate: Salmon Kabobs with Pine Nut Salsa and Sprouted Spelt Naan Bread