I don’t know about you, but I have never been able to make a Rachel Ray recipe in 30 minutes. But that’s okay. My weeknight recipes don’t have to be just 30 minutes. I don’t mind spending an hour, as long as it’s not a strenuous difficult hour. Because when there is lots of chopping and cooking and pots and pans and that goes on for too long, I tend to get teary-eyed. And I sometimes use bad language. Especially if I’ve had a bad day at school.
So when I saw the recipe for Slow-Roasted Chipotle Salmon with Pineapple Cilantro Rice was an hour, I didn’t immediately close The Cuisine at Home, Cuisine Tonight Cooking mag. Yeah, it was an hour, but it was any easy hour.
And believe me, it was an hour well spent. This was amazing. The salmon had just the right amount of heat, and the pineapple rice was the perfect accompaniment. And the sauce. Oh what can I say about the sauce? A reduced white wine with ginger and lime juice and butter sauce??? Yes. I can’t urge you enough to make this. Also, look for that mag, I have made the Tortilla Chip Chicken, the Mediterranean Chops, and Sausage-Stuffed Portobello’s from it. All excellent. And I still have a zillion more things marked to try.
Slow-Roasted Chipotle Salmon
- 3 T. adobo sauce from a can of chipotle peppers in adobo
- 3 T. brown sugar
- 1 t. kosher salt
- 4 skinless salmon fillets (6 oz each)
- 1 cup dry white wine
- 2 T. sugar
- 2 T. fresh ginger, grated
- 2 T. fresh lime juice
- 2 T. unsalted butter, softened
- 1 t. cornstarch
- 1 T. scallions (green part only), thinly sliced
Preheat the oven to 225. Line a baking sheet with foil, and coat with cooking spray. (I just brush on olive oil).
Stir the adobo sauce, sugar, and salt together. Place the salmon on the baking sheet and brush the tops with half of the sauce. Roast in the oven for 30-45 minutes depending on how thick the salmon is.
Adjust the heat to broil, brush the remaining glaze on the salmon, and broil 3 inches from the heat for about 3-5 minutes.
Combine the wine, sugar, ginger, and lime juice in a small saucepan. Bring to a boil and boil until reduced to about 3/4 cup (about 7 minutes). Blend the butter and the cornstarch and whisk into the sauce. Simmer until thickened, about 1 minute. Stir in the scallions and serve with the salmon and the rice.
Pineapple Cilantro Rice
Makes 4 cups
- 1/4 cup onion, diced
- 1 T. unsalted butter
- 1 cup long grain rice
- 1 can crushed pineapple, undrained (15 oz)
- 3/4 cup pineapple juice (6 oz)
- 1/2 cup water
- 1 t. kosher salt
- 1 t. sugar
- 1/4 cup minced fresh cilantro
Saute onion in butter in saucepan over medium-high heat 3 minutes. Stir in rice and saute for one more minute.
Add pineapple, pineapple juice, water, salt and sugar. Bring to a boil, cover, reduce heat to low and simmer until all the liquid is absorbed, 25 minutes. Fluff rice with a fork, then stir in cilantro.