Chipotle Lime Salmon Recipes

Steps:

• Place oil, citrus juices, chipotle peppers, adobo sauce, soy sauce, garlic and oregano in a blender; cover and process until blended. Pour half of the marinade into a 13x9-in. dish. Add salmon, skin side down. Turn fillets to coat both sides; refrigerate, covered, 30 minutes. Reserve remaining marinade for basting fish., For slaw, in a large bowl, whisk vinegar, oil, sugar, salt and pepper until blended. Add cabbages, onion and cilantro; toss to coat. Refrigerate until serving., Remove salmon from marinade; discard any remaining marinade in dish., Place salmon on a lightly oiled grill rack, skin side down. Grill, covered, over medium heat 5 minutes. Spoon some of the reserved marinade over fish. Grill 4-6 minutes longer or until fish just begins to flake easily with a fork, basting occasionally with remaining marinade. , Break fish into bite-sized pieces, removing skin if desired. Serve in tortillas with slaw.

Steps:

• Preheat oven to 500°.
• Rinse salmon, pat dry and place on a metal baking sheet.
• Rub each fillet with olive oil.
• Squeeze the juice from one-half lime onto each fillet.
• Sprinkle fillets with salt and chipotle, then place a half lime on top of each fillet.
• Turn down oven temperature to 275°.
• Place salmon in oven and cook for 8-12 minutes, depending on how well done you like your fish.

Steps:

• Rub the garlic salt, paprika, sugar and some seasoning into the flesh of the salmon fillet. Heat grill to high.
• Mix the yogurt, chipotle paste or hot sauce and lime juice together in a bowl with some seasoning, and set aside. Place the salmon on a baking tray lined with foil and grill, skin-side down, for 7-8 mins until cooked through. Remove from the grill and carefully peel off and discard the skin.
• Flake the salmon into large chunks and serve with the warmed tortillas, chipotle yogurt, shredded cabbage, coriander, jalapeños and lime wedges. Add a shake of hot sauce, if you like it spicy.