I was mentioning to my LiveWell Sculpt class this morning how much I love salmon and chilpotle so I had been experimenting over the summer how to combine these 2 flavours in 1 super easy dish. I’m calling it Chilpotle Salmon for lack of a better name.
What I came up with was 2 different ways of making a yummy chilpotle sauce so I’m going to give you both and you can pick which way you want to try this recipe. Option 1 is safe and Option 2 is for you adventurous eaters-holy molly (not mole-that’s a chocolate sauce)!
½ a salmon, filleted
1/3 c. light mayonnaise
1/3 c. Baulken or Greek style plain yogurt (or lactose free alternative)
½ lemon, squeezed
Either ¼ can chilpotle peppers or 1 tbsp chilpotle paste (“That Extra touch” makes a delicious paste)
Black grated pepper to taste
¼ tsp Montreal Steak spice
Option 2 in addition for you super chilpotle lovers: 1 dried chilpotle leaf
Option 1 Chilpotle dressing:
In a small mixing bowl mix light mayonnaise, yogurt, lemon juice and chilpotle peppers (or paste).
Place salmon on foil or parchment paper in a cookie sheet. Spoon dressing to cover salmon and dust with black pepper and Montreal Steak spice.
Holy Molly (remember, not Mole-that’s a chocolate sauce) Option 2 Chilpotle Dressing:
Make option 1 salmon dressing up 1 hour ahead of time and stir in 1 dried chilpotle leaf. Let this marinate in the fridge for an hour (2 hours if you are of Mexican decent LOL). Remove chilpotle leaf and dress your salmon. Dust with grated black pepper.
Preheat oven to 425 degrees and bake for 15-18 minutes depending on how well you like your salmon cooked. Salmon dressing should be lightly browned on top.
Serve with your favourite vegetables. I recommend starting with your favourite salad to round out the meal and for maximum enzymes for digestion. A Greek salad works particularly well with this meal.