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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 sautéed red pepper and onion, garnished with fresh cilantro.
Southwest Chipotle Salmon
Adapted from Foods and Flavors of San Antonio by Gloria Chadwick.
4 garlic cloves, chopped (or organic garlic granules)
2 tablespoons organic extra virgin olive oil
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
4 (6 oz) wild Alaskan salmon fillet portions
Lime slices, for garnish
- Sauté chopped garlic in a lightly oiled medium-low pan for a 5 minutes, being careful not to burn it.
- In a medium size bowl, combine the garlic, olive oil, allspice, cinnamon, lime juice, chipotle sauce, cumin, salt, and black pepper.
- Coat the salmon with the marinade, then cover and marinate in the refrigerator for at least 1 hour.
- Preheat the grill or broiler. Transfer the salmon to the grill grate or broiler pan and cook for 3‒4 minutes on each side or until cooked through.
- Garnish with lime slices and cilantro.