3 years ago
Salmon with Raspberry Chipotle Glaze
irresistible salmon dinner with jasmine rice and sautéed snap peas.
Preparation time: 25 minutes
- 2 (6-ounce) salmon
- ¼ teaspoon kosher
- ¼ teaspoon freshly
- 1 tablespoon olive
- ⅓ cup Bronco
Bob’s Roasted Raspberry Chipotle Sauce
- 4 cups baby spinach
- ⅓ cup
- Rinse salmon;
pat dry with paper towels.
- Heat nonstick
skillet over medium-high heat for 2 minutes. Season salmon with salt and
pepper. Add oil to skillet; swirl to coat. Add salmon, skin side down. Sear for
2 minutes per side. Reduce heat to medium-low; cook until salmon just flakes
with a fork (4-6 minutes).
salmon to a plate; cover with foil to keep warm. Pour sauce in pan; simmer 1-2
- Return salmon
to skillet; coat with sauce, turning once or twice. Transfer salmon back to plate.
Add spinach to skillet; stir until wilted (1-2 minutes). Divide spinach between
two serving plates; arrange salmon over spinach. Garnish with fresh