6 years ago

Salmon with Raspberry Chipotle Glaze

Serve this irresistible salmon dinner with jasmine rice and sautéed snap peas.

2 servings
Preparation time: 25 minutes


  • 2 (6-ounce) salmon fillets
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • 1 tablespoon olive oil
  • ⅓ cup Bronco Bob’s Roasted Raspberry Chipotle Sauce
  • 4 cups baby spinach
  • ⅓ cup raspberries


  1. Rinse salmon; pat dry with paper towels.
  2. 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).
  3. Transfer salmon to a plate; cover with foil to keep warm. Pour sauce in pan; simmer 1-2 minutes.
  4. 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 raspberries.