Description
A succulent salmon dish glazed with a sweet-and-spicy blackberry chipotle sauce, served over fluffy cilantro rice.
Ingredients
Scale
- 2 1/2 to 3 lbs wild-caught salmon
- 2 to 3 tbsp olive oil
- 1 tbsp sea salt
- 2 tsp chipotle chili powder
- 1 tsp dried garlic powder
- 1 tsp dried onion powder
- 1 tsp freshly ground black pepper
- 4 cups blackberries (fresh or frozen)
- 1/3 cup white granulated sugar
- 1/2 cup water
- 1/2 tsp sea salt
- Zest from 1 medium lime
- 2 tbsp lime juice (freshly squeezed)
- 1/2 medium serrano chili (thinly sliced)
- 1 1/2 cups Jasmine rice
- 2 1/2 cups chicken stock (or broth)
- 1 tsp sea salt
- 2 tbsp butter
- 1/3 cup chopped fresh cilantro
- 2 tbsp lime juice (freshly squeezed)
- 1/2 cup chopped fresh cilantro
- 1 to 2 medium serrano chilis (thinly sliced)
- 1 cup fresh blackberries
Instructions
- Preheat your oven to 450°F (232°C).
- Place the blackberries, sugar, water, sea salt, lime zest, and lime juice into a medium-sized pot.
- Introduce half a sliced serrano chili and cook over medium-high heat until it simmers.
- Crush the berries a bit, then continue cooking for about 10 minutes until thick.
- Strain the mixture using a fine mesh strainer to separate the juice from the seeds, returning the juice to the pot for further reduction.
- Rinse the Jasmine rice under cold water, then add to a pot with chicken stock, sea salt, and butter.
- Cook according to package instructions. Once cooked, stir in cilantro and lime juice.
- Portion the salmon into fillets and rub with olive oil and spices.
- Line a baking sheet with parchment, arrange the salmon, and bake for 11-20 minutes until cooked through.
- Serve by placing rice on a plate, topping with salmon, and drizzling glaze over the top.
Notes
Make the blackberry glaze a day ahead for more flavor. Customize with different fish or sides as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 20g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 60mg