Chipotle-Orange-Glazed Salmon

Canned chipotle chiles come packed in their own flavorful adobo sauce, which adds a smokey kick to the orange-glazed salmon.
  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

1 cup quinoa, rinsed

1 orange

1 chipotle chile in adobo sauce

2 teaspoons adobo sauce (from chipotle chiles)

1 clove garlic, peeled

1/2 teaspoon ground cumin

1 bunch radishes, trimmed, halved, and thinly sliced 

1/2 cup (from 1 ear) fresh corn kernels

1/2 cup fresh cilantro leaves, chopped

2 green onions, sliced

Salt

4 pieces (5 ounces each) skinless salmon fillet

Directions

  1. Arrange oven rack 4 to 6 inches from broiler heat source. Preheat broiler on high. Line jelly-roll pan with foil. In 2-quart saucepan, prepare quinoa as label directs. Transfer to bowl.
  2. Meanwhile, from orange, grate 1 teaspoon peel and squeeze 1/2 cup juice. In blender, puree chipotle, adobo sauce, garlic, cumin, and orange juice.
  3. To bowl with quinoa, stir in radishes, corn, cilantro, green onions, orange peel, and 1/8 teaspoon salt.
  4. Arrange salmon on prepared pan. Sprinkle with 1/8 teaspoon salt, then brush generously on all sides with chile mixture. Broil 5 to 7 minutes or until just opaque throughout. Serve salmon on quinoa pilaf.

Cook’s Note

Variation: Use 1 lb. skinless, boneless chicken breasts, cut into 1-in. chunks, instead of salmon; broil 5 to 7 minutes or until chicken is no longer pink in center (165 degrees F).

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