Salmon With Maple Chipotle Sauce Recipes

Steps:

• Whisk syrup, soy sauce and adobo in a pie dish to blend.
• Add the salmon, turning to coat well.
• Marinate 30 minutes, turning occasionally.
• Drain marinade into a small saucepan.
• Boil marinade until reduced to 1/2 cup glaze, about 5 minutes.
• Heat a heavy nonstick skillet over medium heat.
• Add salmon and cook until slightly charred outside and just opaque in center, about 3 minutes on each side.
• Place 1 salmon fillet on each of 4 plates and drizzle with glaze.

Steps:

• In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
• Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
• Preheat oven to 400 degrees F (200 degrees C).
• Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Steps:

• Preheat oven to 375 degrees.
• Whisk together maple syrup, soy sauce, lemon juice, chipotle chili, garlic powder and black pepper in a shallow baking dish.
• Lay salmon in baking dish, coating both sides evenly. Marinate for 30 minutes at room temperature or refrigerated for 1 hour.
• Carefully pour off marinade into a saucepan. Bring to a boil, cooking for 5 minutes or until slightly thickened.
• Roast salmon in the same baking dish in which it was marinated for 12-15 minutes or until fish flakes easily when forked.
• Serve salmon with warm maple-chipotle sauce drizzled atop or on the side. If desired, sprinkle top of salmon with toasted cashews.

Steps:

• Whisk syrup, soy sauce, and adobo in pie dish to blend. Add salmon; turn to coat. Let marinate 30 minutes, turning occasionally. Drain marinade into small saucepan.
• Heat heavy nonstick skillet over medium heat. Add salmon and cook until slightly charred outside and just opaque in center, about 3 minutes per side.
• Meanwhile, boil marinade until reduced to scant 1/4 cup sauce, about 4 minutes. Place 1 salmon fillet on each of 4 plates, drizzle with sauce, and serve.