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Southwest Chipotle Salmon

We came across this zesty Southwestern recipe on "Aggie's Kitchen" blog. Aggie adapted it from a chicken recipe in "Foods and Flavors of San Antonio" by Gloria Chadwick, and we made a few tweaks of our own. You can broil or grill the salmon, which we suggest serving with rice, black or pinto beans, and sauted red pepper and onion, garnished with fresh cilantro.
Yield: Serves 4
Total Time: 1 hr 25 min
Prep: 10 min
Cook: 15 min
Additional: 1 hr
Ingredients
4 garlic cloves, minced
1/8 teaspoon ground allspice
1/8 teaspoon ground organic cinnamon
Juice of 2 limes
2 teaspoons sauce from canned chipotle chilies
1/4 teaspoon ground organic cumin
Sea salt and organic black pepper to taste
Lime slices, for garnish
Preparation
1.  Sauté garlic in a lightly oiled pan on medium-low heat for 5 minutes, being careful not to burn it.
2.  Combine the garlic, olive oil, allspice, cinnamon, lime juice, chipotle sauce, cumin, salt, and black pepper in a medium sized bowl to make the marinade. Coat the salmon with mixture, then cover and marinate in the refrigerator for at least 1 hour.
3.  Preheat the grill or broiler. Transfer the salmon to the grill grate or broiler pan and cook for 3 to 4 minutes on each side or until cooked through.
4.  Garnish with lime slices and cilantro.
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