Description
A delightful salmon dish with a blackberry chipotle glaze, served on a bed of cilantro rice.
Ingredients
Scale
- 2 1/2 to 3 lbs wild caught salmon
- 2–3 tbsp olive oil
- Spices: sea salt, chipotle chili powder, garlic powder, onion powder, black pepper
- 4 cups blackberries
- Sugar, water, and lime juice for the glaze
- 1 1/2 cups Jasmine rice
- 2 1/2 cups chicken stock
- Fresh cilantro
- 1 serrano chili, thinly sliced
Instructions
- Preheat your oven to 450°F.
- Combine blackberries, sugar, water, sea salt, lime zest, and lime juice in a medium pot.
- Add the sliced serrano chili to the mix.
- Bring the mixture to a simmer over medium-high heat, crushing the berries with a potato masher.
- Cook for about 10 minutes until thickened, then strain the mixture through a fine mesh strainer.
- Return the juice to the pot and simmer on low for another 10 to 20 minutes until it resembles a glaze.
- Wash 1 1/2 cups of Jasmine rice and transfer to a pot with chicken stock, sea salt, and butter.
- Cook according to package instructions.
- Remove skin from salmon, portion into fillets, and drizzle with olive oil and spices.
- Line a baking sheet with parchment and arrange fillets a few inches apart.
- Bake salmon until the internal temperature reaches 145°F, approximately 11 to 20 minutes depending on thickness.
- Serve the salmon on a mound of cilantro rice, drizzled with glaze, garnished with cilantro, serrano slices, and whole blackberries.
Notes
Make the glaze a day in advance for enhanced flavor. Air fryer can be used for faster cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 15g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 70mg