Cayenne and dark chocolate. Thai chilies and coconut milk. Almonds glazed with red pepper flakes, fennel and sugar. I really enjoy the taste of spicy and sweet together and I particularly love the combination of smoky hot chipotle peppers and the citrusy sweetness of orange.
My local market had a special on salmon fillets the other day, and I was just dying to try my hand at a glaze made from a spicy and sweet duo. I had some chipotles in the fridge left over from making chili and I seem to have a plethora of oranges on hand at all times lately, so using these two for my glaze was a no-brainer. The result was a flavorful salmon dish with a little heat and just the right touch of sweet to temper it, bringing out the sweetness of the salmon itself.
The remaining supremes from the orange were combined with a bit of avocado and topped with a vinaigrette for a complementary and cooling side salad. I sliced some potatoes I had into thick chips, sprinkled them with olive oil, salt, pepper, smoked paprika and a tiny bit of garlic powder, roasted them at 350 degrees and then put the salmon into the oven for the last 8-10 minutes. This all came together rather quickly, and with a minimum of fuss, so it’s perfect for a weeknight dinner…or anytime. This spicy sweet glazed salmon has moved to the “Make it Again” list with my in house taste tester, so here it is for you to try!
Chipotle Orange Glazed Salmon (serves 2)
I’m sure that grilling the salmon would add another layer of smoky goodness to this dish…and might even be better…and I plan to try it that way, but our weather hasn’t been grill friendly so these instructions are geared around the oven.
2 – 6 to 8 oz. boned salmon fillets, skin on
1 small finely chopped shallot
1 1/2 teaspoons olive oil
Juice of 1 orange (about a generous 1/8 cup)
1 teaspoon finely chopped canned chipotle pepper
1 oz. dry white wine
2 teaspoons honey
In a small pan heat the olive oil over medium heat and add the shallots. Cook until the shallots are transparent, about 3-4 minutes. Add the orange juice, chipotles, white wine and honey, bring to a boil and reduce to a simmer. Continue simmering, stirring frequently, until the mixture begins to thicken slightly and has reduced by about 1/4-1/3 and is of a light glaze consistency. Remove from the heat.
Place the two salmon fillets in a lightly oiled baking dish skin side down. Spoon the glaze over each piece of salmon, reserving about 1/3 of the glaze for finishing. Place the salmon in a 350 degree F oven and cook until just opaque and cooked through, about 8-10 minutes. Spoon the rest of the glaze over the two pieces of salmon and serve with your favorite sides.