Blackberry Chipotle Salmon

By Tatyana's Everyday Food · 60 min

Ingredients

Instructions

1. Preheat the oven to 450°F.
2. Put the berries (fresh or frozen) in a medium pot with the sugar, 1/2 cup water, 1/2 tsp sea salt, the zest of 1 lime and a few tablespoons of lime juice. Add about half a thinly sliced serrano chili.
3. Bring to a simmer over medium-high heat. After a few minutes, crush the berries with a potato masher or large fork.
4. Cook about 10 minutes over medium heat, stirring now and then, until thickened. Strain through a fine mesh sieve, pressing the juice out of the seeds with a spatula. Discard the seeds and return the juice to the pot.
5. Simmer the juice over low heat for 10 to 20 minutes, until it forms a rich glaze. Set aside until serving.
6. Wash the rice, then put it in a medium pot with 2 1/2 cups chicken stock (following the package liquid amounts), 1 tsp sea salt and 2 tbsp butter.
7. Cook the rice according to the package directions, then take it off the heat once cooked.
8. Stir in 1/3 cup chopped fresh cilantro and about 2 tbsp lime juice with a wooden spoon. Cover and keep warm.
9. Remove the salmon skin if you like, and cut larger fillets into individual portions.
10. Place the salmon in a large dish and drizzle with several tablespoons of olive oil.
11. Season all over (top, bottom and sides) with 1 tbsp sea salt, 2 tsp chipotle chili powder, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp black pepper, rubbing it in evenly.
12. Arrange the fillets a few inches apart on a baking sheet lined with parchment, foil or a silicone mat.
13. Bake at 450°F until the thickest part reaches 145°F internally, about 11 to 20 minutes depending on thickness and size. An air fryer can also be used.
14. Spoon cilantro rice into each dish, top with salmon and several tablespoons of glaze, then garnish with cilantro, sliced chili, and fresh blackberries and finish with lime juice.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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