Simple to bake salmon fillets with a sweet and spicy cranberry chipotle pepper glaze.
Cranberry Chipotle Glazed Baked Salmon
By Sue Lau | Palatable Pastime
Welcome to #CranberryWeek! All week long I will be sharing my newest recipes for using that delicious autumn berry along with a group of blogging friends. I am sure we will have it covered from A-Z!
For my recipe of the day, I am sharing cranberry chipotle glazed baked salmon. Baking salmon is one of my favorite things since I can get it put together in just a few minutes. This one is similar, albeit different, from another recipe I have shared for Jalapeno Glazed Baked Salmon (recipe link past the recipe printout) although that one doesn’t use cranberries but jalapeno jelly instead.
I usually make my own jalapeno jelly although I don’t think I have posted that yet. I’ll try to get it up when I have time.
Cranberry sauce is easy to make too- I call for using jellied in this one but if you don’t mind the chunkiness of whole berry you can use that type as well. I will go either way, using whatever I have around. And you can make you own sauce year round if you stash some bags of cranberries in the freezer.
The fish is easy to bake- don’t bother trying to remove the skin before baking. You will find it separates nicely when the fish is done- you might have to loosen it around the edge but it’s no problem. And as far as bones go, I don’t usually find them in salmon.
Baking the lemon with the fish softens them up and makes it very easy to squeeze out nice warm juice over your seafood.
I will often serve fish simply with wild rice and a tossed salad. Garlic bread is also nice too. However you plan yours out, I hope you enjoy, and be sure to stop back by each day this week. In fact, the blog will be very busy with recipes the next couple of weeks as we gear up for Thanksgiving here at Palatable. It’s the most wonderfully hungry time of the year between now and New Year’s Day!
Cya’ tomorrow (I gotta’ get back to watching that Green Bay Packers vs. New England Patriots game…)
Once again it is time for Cranberry Week – now in it’s third year! It has become an autumn tradition with food bloggers to share our brightest and best recipes using this autumn fruit. Be sure to visit and see the newest recipes every day or follow via social media with #cranberryweek.
- Bourbon Cranberry Sauce from Cookaholic Wife
- Cranberry Apple Pie from The Redhead Baker
- Cranberry Almond Shortbread Tart from Karen’s Kitchen Stories
- Cranberry Cheese Ball from A Kitchen Hoor’s Adventures
- Cranberry Chipotle Glazed Baked Salmon from Palatable Pastime
- Cranberry Cream Cheese Spread from Our Good Life
- Cranberry Ice Cream from Kate’s Recipe Box
- Cranberry Orange Bread from The Saucy Fig
- Cranberry-Orange Glazed Ham from Cooking For My Soul
- Cranberry Orange Scones from A Joyfully Mad Kitchen
- Fall Pizza with Sausage and Squash from Caroline’s Cooking
- Glazed Cranberry Almond Squares from Family Around the Kitchen
- Hot Spiced Cranberry Orange Cocktail from The Gingered Whisk
- Lamb Lollipops with Cranberry-Apple Mostarda from Culinary Adventures with Camilla
- Maple Honey Cranberry Sauce from Jolene’s Recipe Journal
- Quinoa with Turkey, Brussels Sprouts & Cranberries from Books n’ Cooks
- Real Cranberry Gummy Bears from Daily Dish Recipes
Cranberry Chipotle Glazed Baked Salmon
- 1 pound salmon fillets
- 1 fresh lemon, cut into thick slices
- 1/4 cup jellied cranberry sauce
- 2 tablespoons chipotle salsa
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated ginger root
- Preheat oven to 425°F.
- Place fish on a nonstick foil lined baking sheet.
- Stir together the jellied cranberry sauce with the salsa, lemon juice and ginger until smooth.
- Brush fish liberally with glaze, and place lemon slices on pan to roast.
- Bake for 10-12 minutes or until fish flakes easily (time depends mostly on thickness).
From the kitchen of palatablepastime.com
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