Roasted Sweet Chipotle Salmon with Creamed Hominy
 
 
Roasted salmon topped with a sweet and spicy glaze served over a bed of creamed hominy.
Yield: 2 servings
Ingredients
  • 3 chipotle chiles from canned chipotle in adobo
  • 2 tbsp apricot or raspberry preserves
  • 1¼ tsp red wine vinegar
  • ½ tsp ground cumin
  • 2 (6-7 oz) wild Atlantic salmon fillets
  • 2 cups cooked hominy, half a cup of cooking liquid or juice from the can reserved
  • 1 tbsp butter
  • 1 tbsp chopped fresh cilantro (or more to taste)
Instructions
  1. Heat oven to 450F. Using the back of spoon, press the chipotles through a fine-mesh sieve into a small bowl. Mix the chipotle puree with the jam, vinegar, and cumin. Season the glaze with salt, to taste.
  2. Coat a small rimmed baking sheet with nonstick spray. Arrange salmon on it in a single layer, skin-side down, and sprinkle with salt and black pepper. Spread half of the glaze over each fillet. Roast until just opaque in center, about 10 minutes.
  3. Meanwhile, puree the hominy together with 5 tbsp of the reserved cooking liquid in a food processor until almost smooth. Transfer to a small skillet and add in the butter and cilantro. Stir over medium heat until warmed through, mixing in more reserved juice by teaspoonfuls until it reaches the desired consistency. Season to taste with salt and pepper.
  4. Divide the hominy between 2 plates, top with the salmon and serve.
Notes
Recipe from Bon Appetit
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/04/roasted-honey-chipotle-salmon-creamed-hominy.html