Smokey Chipotle-Pomegranate Glazed Salmon

While perusing the internet, I ran across this chipotle-pomegranate glaze over on Simply Scratch.  She had roasted a pork tenderloin in the oven and glazed it with this sauce.  It looked and sounded delicious, but I had salmon out to cook that evening and wondered how the glaze would pair with my salmon. Just when I thought I had eaten salmon every way possible, I tried this and loved it! The smokiness of the chipotle chilies combined with the sweetness of pomegranate juice is just a party in your mouth!

Smokey Chipotle-Pomegranate Glazed Salmon

Smokey Chipotle-Pomegranate Glazed Salmon

 Smokey Chipotle-Pomegranate Glazed Salmon

Adapted from Simply Scratch


  • 3 cloves garlic, minced
  • 2 tablespoons olive oil, more for searing
  • 3 chipotle peppers in adobo sauce (from a can), roughly chopped
  • 2 teaspoons adobo sauce (from the can of chipotle peppers)
  • 2 tablespoons tomato paste
  • 2 tablespoons molasses
  • 1 tablespoon dark brown sugar
  • ½  teaspoon dried mustard
  • 1 cup pomegranate juice
  •  juice of half a lemon
  •  salmon filets (6-8oz each, skin off) **See Liz’s Tidbits**


Preheat oven to 425°.

Heat 2 tablespoons olive oil in a skillet over medium heat.  Add minced garlic and sauté just until fragrant, about a minute, taking care not to let it burn. Add chopped chipotle peppers and adobo, tomato paste, dark brown sugar, dried mustard, molasses and pomegranate juice to the skillet stirring to combine all ingredients. Simmer, and let reduce for 10-15 minutes until slightly thickened. Remove from heat, and stir in lemon juice.

Heat an oven proof, non-stick skillet over medium-high heat. Lightly brush tops of salmon filets with olive oil, and season with salt & pepper. When skillet is hot, add about a tablespoon olive oil to the skillet, put in salmon seasoned-side down, searing until a light brown crust forms, 2-3 minutes. Turn filets over, and immediately place into the preheated oven. Roast 3-5 minutes or until cooked to your preference.  Remove from oven, and top with glaze.

Any unused glaze can be refrigerated for up to 3 weeks.

Liz’s Tidbits:

  • This would also work as a glaze for a whole side of salmon either roasted or grilled.

If you like this recipe, feel free to Tweet it, Facebook it, or just email it by clicking the “share” button below. 🙂


Salmon Nicoise Salad

I’ve really been missing a garden this summer…there just hasn’t been enough time to tend to one this year.  So I was very excited when a friend gave me a bag of homegrown green beans.  Oh, my…what shall I do with them?  My boys wanted some of Groomer’s Copper River Salmon for dinner, so I figured I’d just incorporate the green beans and make a Salmon Nicoise Salad.

While there are many different definitions of “Nicoise Salad”, they all seem to agree that it originated in the area of Nice, France.  Most contain nicoise olives, tomatoes, potatoes, anchovies and hard boiled eggs.  Some restaurants will serve the salad on a flat plate with the various vegetables in sections rather than all mixed together.  It’s then usually topped with seared tuna and drizzled with a vinaigrette.

My version, though, is mixed and topped with salmon that I season, sear in a skillet, then finish in the oven.  There really isn’t a set amount of ingredients. It’s all a matter of preference or what you have on hand in the fridge!

I stumbled upon a good video lesson for how to properly cook salmon and other fish, so if you’re a little intimidated about cooking fish, click here!

Salmon Nicoise

Salmon Nicoise Salad

Salmon Nicoise Salad


  • fresh salmon fillets (I like mine skinless) **see Liz’s Tidbits
  • small red potatoes, cut into quarters (I used little red new potatoes, but fingerling would be good too)
  • fresh green beans (I like haricot verts)
  • cherry tomatoes
  • hardboiled eggs, peeled and cut in 1/2
  • kalamata olives, pitted

lemon-mint vinaigrette

  • 2/3 cup chopped fresh mint
  • 4 tablespoons fresh lemon juice
  • 2 medium garlic cloves
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt and pepper
  • 2/3 cup olive oil

Blend all in blender.


Preheat the oven to 400 degrees F.

Place cut potatoes on a sheet pan, drizzle with olive oil, salt and pepper, and roast in the oven 15-20 minutes until done. Check at the halfway point and turn with a spatula. When done, set aside to cool.

Bring a large pot of water to boil, add a tablespoon of kosher salt and the green beans. Blanch for about 4 minutes until crisp tender, drain and immediately plunge into a bowl of ice water to stop the cooking. Once cool, dry on paper towels and set aside.

For the salmon, heat a non-stick OVEN PROOF skillet over medium high heat. Pat salmon dry with a paper towel, brush with a little olive oil, and season with salt and pepper or your favorite seasoning. Once skillet is hot, place fish seasoned side down and cook 2-3 minutes until a nice brown crust has formed. Carefully turn fish over and place skillet into the oven for another 3-4 minutes or until done to your liking. Remember, the fish will continue to cook from the residual heat, so keep that in mind. Let the salmon rest for about 5 minutes…it should be pink in the center and flake apart easily.

Place the green beans, potatoes, tomatoes and olives in a large bowl. Top with salmon and hardboiled eggs and drizzle with vinaigrette.  Buon appetito!

Liz’s Tidbits:

If I’m planning to sear my salmon in the skillet and finish it in the oven, I’ll ask Chuck at Groomer’s to skin the filets for me (he’s always so helpful and knows just exactly how I like my fish!)   If I’m grilling instead, I’ll leave the skin on as it will act as a protective layer between the fish and the fire.

Seared Salmon Over Zucchini Noodles and Red Pepper Coulis

Salmon is my family’s favorite “go-to” meal.  If I only have 15 minutes to get dinner on the table, salmon will be the food of choice.  Sprinkled with a little McCormick’s Grill Mate Steak Seasoning (my favorite for just about everything) and layed into a sizzling pan with just a bit of olive oil, it will form a nice crust (4-5 minutes per side) and that’s it! There are times when I like to dress it up a bit for company, and last night I served it on top of zucchini noodles and a red pepper sauce.  The sauce is full of flavor, very easy to make and healthy since there’s no cream added!   Because I didn’t have fresh red bell peppers on hand, I used jarred instead, and it was delicious. Just put the peppers, shallots and jalapeno in a skillet with a little olive oil, saute 4-5 minutes, add some chicken broth and simmer about 10 minutes.

Then put it all in a blender, add a little salt & pepper and a touch of balsamic vinegar, and this is what it will look like….beautiful color!

Here’s the finished dish…Delish!!!

Seared Salmon Over Zucchini Noodles and Red Pepper Coulis


Seared Salmon Over Zucchini Noodles and Red Pepper Coulis

Printable Recipe

  • 4 medium zucchini
  • 6 (6 ounce) skinless salmon fillets
  • Salt & Pepper (I use McCormicks GrillMate Steak Seasoning)

Prepare Red Pepper Coulis: set aside.

Slice zucchini lengthwise into ¼ inch thick strips, stopping at the inside part of the zucchini containing the seeds; discard middle portions.  Cut strips lengthwise into long thin “noodles”; set aside

Note: as an alternative, you can prepare the zucchini “noodles” with a mandoline.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.  Season both sides of salmon and sauté 4 minutes on each side or until fish flakes easily when tested with a fork.  Don’t overcook…it will continue to cook a bit when removed from the heat. Remove salmon from skillet.  Set aside and keep warm.

Melt 1 teaspoon butter in skillet over medium heat.  Add zucchini noodles, sauté 4 minutes or until wilted, tossing gently.

Spoon Bell Pepper Coulis onto 6 serving plates.  Top with zucchini noodles and salmon.

Red Pepper Coulis

  • 2 red bell peppers, seeded and diced (or two jarred roasted whole red peppers)
  • 1 jalapeno, seeded and diced
  • 2 shallots, peeled and diced
  • 1 tablespoon olive oil
  • ½ cup chicken stock
  • 1 tablespoon balsamic vinegar
  • salt & pepper to taste

Sauté peppers and shallots in olive oil 4 to 5 minutes.  Add chicken stock, cover and simmer 10 minutes.  Remove lid and let most of liquid evaporate.  Puree in blender with salt and pepper.  Add 1 tablespoon balsamic vinegar.

Note: Heat expands, so when blending hot foods, always be sure to place a towel over the lid of your blender keeping enough pressure on the lid to keep it from flying off and splattering all over your kitchen!

Tangerine-Ginger Salsa

I love tangerines, so when I saw this salsa on “America’s Test Kitchen“, I had a feeling it would be great over fish.  Actually, it would be great over chicken, too, but this time, I served it over roasted salmon.  Since the recipe calls for segmenting (see previous post) and draining the tangerines 15-20 minutes, I like to do that first before preparing the fish.  I happened to have a ripe avocado on hand that needed to be used, so I diced it up and added that, as well.  This is a light and healthy meal, great for quick weeknight dinners, but also pretty enough for entertaining! Bon Apetit!

Roasted Salmon with Tangerine-Ginger Salsa

Tangerine-Ginger Salsa

Printable Recipe


  • 4 tangerines, peeled and segmented (see note)
  • 1 tablespoon tangerine juice
  • 1 1/2 teaspoons fresh ginger, peeled and grated on a microplaner
  • 2 teaspoons fresh lemon juice
  • 1 scallion, sliced thinly
  • 2 teaspoons extra virgin olive oil
  • 1/4-1/2 teaspoons crushed red pepper flakes (optional)
  • diced avocado (optional)
  • salt & pepper to taste


Peel and segment tangerines (see note).  Chop them into 1/2 inch pieces and let drain in a colander placed over a bowl for about 15-20 minutes, reserving the juice for the vinaigrette.  Once drained, in separate bowl, add 1 tablespoon of the reserved tangerine juice, 1 1/2 teaspoons grated ginger, 2 teaspoons lemon juice, crushed red pepper (if using) and 2 teaspoons olive oil.  Whisk together and season with salt & pepper.  Add sliced scallion, tangerine segments and avocado (if using) and stir.  Serve over fish or chicken.

Note–How to Segment a Tangerine:

Begin by placing it on a cutting board. Slice the top and bottom of the fruit to expose its juicy interior. This provides stability; it should be able to rest firmly without rolling.  Beginning at the top, slice off the skin and pith in strips, using the natural curve of the fruit as your guide. Continue working your way around the fruit. Once all of the skin is gone, it’s time to remove the segments of the fruit. Hold the tangerine firmly in your hand over a bowl to catch any juice, and gently slide your knife between the membrane walls toward the center of the fruit to release the segments. Loosen each segment, remove it from the fruit and set it aside.

Salmon Two Ways

I have so many recipes I want to try and am constantly adding to that list!  Consequently, most dinners at my house are experiments with new recipes. Some recipes make it to my “keeper” file, and others, while good, aren’t quite good enough, in my opinion, to make the cut.  Last night, I had a nice filet of salmon, and I had two different toppings I wanted to try…the Lemon and Herb Butter by Anne Burrell which we made in my last post and also a Citrus Salsa from Giada De Laurentiis.  Hubby and son really like Giada.  They are always willing to come sit by me when I’m watching one of her shows.  I’m pretty sure it’s the cleavage rather than the cooking that gets their attention, but nonetheless, she does come up with some good recipes!  Such was the case with her Citrus Salsa.  It looked really good, with orange sections, parsley, scallions, fresh mint, red pepper flakes, capers, lemon juice and olive oil…what’s not to like in THAT combination?

Citrus Salsa

The salsa recipe calls for sectioning your oranges which means getting rid of all the skin, white pith, and membranes, leaving only the nice, juicy segments. Sectioned oranges are so much more flavorful than canned oranges and they are much prettier!  They’re great on top of fish, salads, and desserts, and they brown better under the broiler.  It’s really not hard to do…all you need is a paring knife and some patience. Start by cutting off one end of the orange so it sits evenly on the counter.  Take your knife and slice down the orange deep enough to remove all the white pith.  Do this all the way around the orange until all the white part is gone, and you have a nice clean orange.

sectioning an orangeNext, over a bowl, holding the orange in the palm of one hand and your knife in the other, run your knife down the side of each section next to the membrane, letting the freed section fall into a bowl.

sectioning an orange

orange sections

Can you smell this mint?  It smells SOOO good!  It makes me want to make a Mojito, RIGHT NOW!!!

fresh mint

Next, add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes.  Toss lightly and season with salt and pepper.

citrus salsa

Citrus Salsa

Adapted from Giada De Laurentiis

Printable Recipe


  • 2 large oranges
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1/2 cup chopped fresh flat-leaf parsley
  • 2 scallions, finely sliced
  • 3 tablespoons chopped fresh mint leaves
  • 2 tablespoons capers, rinsed, drained and coarsely chopped
  • 2 tablespoons orange zest
  • 1 teaspoon lemon zest
  • 1 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper

For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.

***Note:  The consensus of opinions on this recipe was to leave the capers out.  Also, a teaspoon of red pepper was a HUGE kick!  Maybe start with 1/2 teaspoon next time.

Salmon two ways

Seared Salmon with Citrus Salsa (left) and Lemon Herb Butter (right), served with Roasted Broccoli Spears.

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