Smoky and slightly spicy chipotles go very well with the subtle flavour of salmon. This healthy dinner, uses some of my favourite combinations: smoky chipotle and zingy avocado salsa. I also spiced up simple cooked broccoli with a bit of chipotle and chilli to add delicious flavour to them. This recipe will also work well in tacos or fajitas, just add some sliced lettuce, sour cream and tomato salsa!
Chipotle & honey salmon with avocado salsa and chipotle broccoli
Serves 2 | Prep 15 minutes | Cook 10 minutes | Easy | Gluten-free
For the salmon:
- 2 tbsp chipotle paste;
- 1 lime, juiced;
- 1 tbsp honey;
- 2 salmon fillets;
For the avocado salsa:
- 1 avocado;
- 2 tomatoes;
- 1/2 chilli;
- 2 spring onions;
- 1/2 lime, juiced;
- 2 tbsp pickled jalapenos.
For the broccoli:
- 1 head broccoli, spears separated;
- 1/2 chilli, sliced;
First, mix the chipotle paste, lime juice and honey in a small bowl. Pour over the salmon fillets and let it marinade while you prepare the avocado salsa. Season.
Roughly chop the avocado, tomatoes and jalapenos, finely chop the chilli and slice the spring onions. Put in a medium bowl, pour over the lime juice, season and stir.
Heat a non-stick pan over a medium heat and a little olive oil. Cook the salmon (reserving any remaining marinade) for 3 minutes, skin side down. Turn over and cook for 2 minutes to finish off. Meanwhile cook the broccoli in boiling water for 3 minutes.
When the salmon finishes cooking, remove from the pan, cover with foil and leave to rest. Deglaze the pan and add the butter and chili, followed by the broccoli and any remaining marinade. Cook for two minutes. Serve the salmon with the broccoli and avocado salsa.