Slow Roasted Chipotle Salmon with Pineapple Rice

I am delighted to be able to participate in the Saturday Blog Showcase! Each Saturday we have an opportunity to share a recipe that we have made from a fellow blogger's website. The hostesses are Ann at Thibeault's Table and Lori at All That Splatters. The ladies alternate weeks and this week Ann is the hostess. Thank you ladies for taking time to allow us to share! There are so many wonderful cooks out there that it is difficult to select just one dish!


When I first saw this recipe on Mari's blog, Once Upon A Plate, I knew that I had to make it. It was all that I could think about! It took me awhile but last week I did it! I was not disappointed. This was an absolutely delicious meal. The Kitchen Gnome said he would give it three thumbs up if he had three! Cute guy. He raved and raved about it. I think this one goes on the rotation!
Mari shared that she got the recipe from Pam at Sidewalk Shoes. I want to give both ladies credit for this one!! This recipe is getting around...and it is so worth trying. If you like salmon you will enjoy this preparation for a change of pace. Combine it with the Pineapple Rice and you have the makings of a wonderful dinner!

I did make a change to the recipe. I used one large salmon fillet. For the rice, I used a can of pineapple chunks.

Slow-Roasted Chipotle Salmon with Pineapple Rice
Recipe adapted from Cuisine at Home

4 servings

3 Tablespoon adobo sauce (It is from a can of Chipotle Peppers in Adobo.)
3 Tablespoons brown sugar
1 teaspoon kosher salt
4 skinless salmon fillets (about 6 ounces each)
1 cup dry white wine
2 Tablespoons sugar
2 Tablespoons fresh ginger, grated
2 Tablespoons fresh lime juice
2 Tablespoons unsalted butter, softened
1 teaspoon cornstarch
1 Tablespoon scallions (green part only), thinly sliced

Preheat the oven to 225 (F)

Line a baking sheet with foil, and coat with cooking spray or brush with olive oil.

In a small bowl combine the adobo sauce, sugar, and salt. Place the salmon on the baking sheet and brush the tops with half of the sauce.

Roast in the oven for 20 to 40 minutes depending on how thick the salmon is.

Adjust the heat to broil, brush the remaining glaze on the salmon, and broil 3 inches from the heat for about 3-5 minutes.

In a small saucepan combine the wine, sugar, ginger, and lime juice. Bring to a boil and boil until reduced to about 3/4 cup (about 5 to 7 minutes) stirring occasionally.

Blend the butter and the cornstarch together and whisk into the sauce. Simmer until thickened (about 1 minute.) Stir in the scallions and serve with the salmon and the rice.

Pineapple Cilantro Rice

Makes 4 cups

1/4 cup onion, diced
1 Tablespoon unsalted butter
1 cup long grain rice
1 can crushed pineapple, undrained (15 oz)
3/4 cup pineapple juice (6 oz)
1/2 cup water
1 teaspoon kosher salt
1 teaspoon sugar
1/4 cup minced fresh cilantro

In a 2 to 3 quart saucepan (with tight fitting lid) saute onion in butter over medium-high heat for 3 minutes. Stir in rice and saute for one minute more.

Add pineapple, pineapple juice, water, salt and sugar. Bring to a boil, cover, reduce heat to low and simmer until all the liquid is absorbed, 25 minutes. Fluff rice with a fork, then stir in cilantro.

PRINTABLE RECIPE

A delightful meal.
This wonderful combination of flavors makes one savor each bite!