I have been absent from my blog, I have sat down to write, in fact I have 9 drafts in my folder, but I haven’t seem to have had the time to finish any.
I have decided to write about a favorite I had forgotten, Roast Salmon with Sweet Chipotle Glaze and Hominy Purée. It was from a a Bon Appétit in April 2011, unfortunately it was a rarity that I got to make it since my eldest is allergic to fish. I was scrolling through my recipes to pick a menu for this week and came across this recipe; with him off to college it was an easy selection.
The recipe needed no modification, it scales easily to serve more as needed.
This is the recipe scaled for 4:
Roast Salmon with Sweet Chipotle Glaze and Hominy Puree
Cook Time: 10 minutes Difficulty: Easy Servings: 4 servings Source: Bon Appétit | April 2011
6 chipotle chiles, from canned chipotle chiles in adobo
4 Tbsp apricot jam or preserves
2½ tsp red wine vinegar
1 tsp ground cumin
4 salmon fillets with skin, about 6-7 ounces each (scant 1 inch thick)
30 ounces hominy, canned, drained, juice reserved
2 Tbsp butter
2 Tbsp chopped fresh cilantro
Nonstick vegetable oil spray
Preheat oven to 450°F. Using back of spoon, press enough chipotles through fine sieve into small bowl to measure 4 teaspoons puree. Mix puree, jam, vinegar, and cumin in bowl; season glaze to taste with salt.
Line rimmed baking sheet with aluminum foil then coat with nonstick spray. Arrange salmon on sheet; sprinkle with salt and black pepper. Spread one quarter of glaze over each fillet. Roast until just opaque in center, about 10 minutes.
Meanwhile, puree hominy and 6 tablespoons reserved juice in food processor until almost smooth. Transfer to skillet. Add butter and cilantro. Stir over medium heat until warmed through, mixing in more reserved juice by teaspoonfuls if too thick. Season to taste with salt and pepper.
Divide hominy between 4 plates, top with salmon, and serve.