Chipotles, or smoked jalapeño chile peppers, add a mild but spicy smokiness to Mexican traditional dishes. In recent years, they’ve found their way across the border and have become more common in local groceries (check the Mexican food or specialty spice section). Mix the smoky chipotle with sweet, sultry peach, then bake the salmon in a hot oven for a tantalizing fire and fruit glaze.
2 pounds salmon filet
1 tablespoon olive oil
2 garlic cloves, minced
2 tablespoons balsamic vinegar
½ cup peach spread (use all fruit jam or spread with no added sugar)
½ teaspoon chipotle pepper powder
Preheat oven to 400°. Line a baking sheet with aluminum foil. Place salmon filets on foil-lined sheet and set aside.
Add oil and minced garlic to small saucepan over medium heat. Cook, stirring frequently, for 1 to 2 minutes until garlic is softened. Add vinegar, peach spread and chipotle powder. Continue to cook over medium heat for about 3 minutes until thickened.
Brush salmon filets liberally with peach glaze. Place in oven and bake for 12 to 15 minutes, until salmon flakes easily when tested. If you like, remove skins with a spatula when placing on a serving platter. Serve hot with additional peach chipotle sauce on the side.
Makes 4 servings.