There are so many great recipes in this book! I already have many bookmarked…Black Bean Burgers, Drunken Beans, Green Chile Meatballs, Stuffed Poblano Peppers…are you hungry yet? There are also plenty of enchiladas, fajitas and tacos to choose from. Gloria put together a wonderful collection of recipes for her book, from beverages all the way to breakfast.
Last week I came home from the grocery store with some nice salmon and wanted to try something new with it. I had seen a recipe for Chipotle Salmon in Gloria’s book and decided it was exactly what I wanted to cook. I love chipotle, and recently opened up a can of chipotle peppers for Fish Tacos so I had plenty leftover to use up. I served the salmon with whole wheat couscous with sauteed pinto beans, red bell pepper and red onion. I also garnished the salmon with some culantro from my herb garden.
We really loved the salmon and will definitely be making it again. It had just the right amount of smoky spice to it, and the lime juice really freshened up all the flavors. Thanks for a great recipe Gloria and I wish you a ton of success with your new cookbook!!
Recipe from Foods and Flavors of San Antonio
4 garlic cloves, chopped
2 TB olive oil
1/8 tsp ground allspice
1/8 tsp ground cinnamon
juice of 2 limes
2 tsp sauce from canned chipotle chiles
1/4 tsp ground cumin
salt and black pepper to taste
4 salmon steaks
lime slices, for garnish
In a medium size bowl, combine the garlic, olive oil, allspice, cinnamon, lime juice, chipotle sauce, cumin, salt, and black pepper.
Coat the salmon with the marinade, then cover with plastic wrap and let marinate in the refrigerator for 1 hour.
Preheat the broiler. Transfer the salmon to a broiler pan and cook for 3 to 4 minutes on each side or until cooked through.
To serve, garnish with lime slices. Serves 4