Raspberry chipotle Crusted Copper River Salmon Click here for the recipe! Ingredients 4 (4.5 oz) Salmon Fillets with skin on Pam Original No-Stick Cooking Spray 1/3 cup Rice Epicurean Raspberry Chipotle sauce 1/2 tsp fresh lime juice 1 tbs finely grated lime peel Chipotle Rub: 2 tbs brown sugar 3/4 tsp chipotle chile powder, or more to taste 1/2 tsp ground cumin 1/4 tsp salt Directions Spray cool grill with Pam no-stick cooking spray, and heat grill to medium. Blend brown sugar, chipotle powder, cumin and salt. Coat the skin side of the fish with no-stick cooking spray. Spread rub mixture onto top of fish (not the skin side.) Cook fillets, skin side down, on grill, for 12 to 15 minutes or until opaque throughout. Combine Rice Epicurean Raspberry Chipotle sauce with lime juice, in a microwavesafe bowl. Microwave 15-20 seconds on HIGH. Drizzle over salmon and garnish generously with grated lime peel.
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