We try to eat fish about twice a week because we love it and because its good for you. We like salmon, but it isn’t our favorite type of fish. I usually use white fish like cod, haddock, pollock, hake, or others. We also like to make seared tuna sometimes to switch things up, but every now and again salmon just sounds good!
Last night James flew to the UK for a stag weekend. James absolutely refuses to miss out on fun, so even though he has a lot going on with work, he always makes time to see his friends and participate in a good stag weekend! For those that don’t know, a stag weekend is the UK version of a bachelor party. It’s bigger, longer, and crazier than a traditional American bachelor weekend!
Anyway, his flight was not until 9:30pm, so he made time to come home and eat dinner with me before heading to the airport. For those of you that have taken any red-eye flights, you will know that eating a heavy meal before getting on a plane is really unpleasant! So I thought making fish would be a good, light option. Plus James is about to have, or given the time difference, is in the process of having a rather unhealthy weekend, so a light meal was doubly beneficial!
What you need:
- 1-2 lbs of salmon filets
- 2 tbsp extra virgin olive oil
- 2 limes, juice and zest
- 1-2 chipotle chilies in adobo (depending on the amount of heat you want)
- 2-4 tsp adobo sauce (see above)
- 1/2 tsp cumin
- 1 clove garlic, grated
- salt and pepper to taste
Pre-heat your oven to 400F.
Pat your salmon dry and season with salt and pepper.
In a blender or food processor mix together your lime juice, half of the zest, olive oil, cumin, chipotles and sauce, cumin, and the grated garlic clove. Blend until mostly smooth.
Place your salmon on a baking sheet and cover it with the chipotle sauce.
Cook for 10-12min and remove from the oven.
Use the second half of the zest to garnish your fish for a prettier presentation 🙂
I served ours with half an avocado, charro beans, and some warmed corn tortillas, but you could do this with roasted veggies, rice, or anything else you might like!
This recipe is so easy, and packed with flavor; I highly recommend it for your next Mexican night!