One of the things I want to focus on this year is not only adding new original recipes and wine pairings to this site, but also revisiting old ones, refreshing the pictures, and updating the recipes.
Like this recipe for Curried Butternut Squash Soup:
And this recipe for Chipotle Maple Salmon…
… which happens to be one of my favorite salmon dishes. Only when I first posted the recipe, the picture was sad, small, and dark.
Since it’s something we make on a regular basis here I thought I’d give the post some new life and reshoot the pictures so you can see it in all its delicious glory.
*Bonus: If you link to the old post you’ll also get a quick shot of the twins when they were teeny, tiny, and very bald!
Chipotle Maple Salmon is hands down one of my favorite salmon recipes (tied with this smoked salmon recipe – another post in desperate need of better photos).
It’s so easy. You begin by preparing your dry rub and rubbing it on two pieces of salmon.
Quickly sear, then transfer to oven and broil for a few minutes. Just before it’s done brush with maple syrup then broil a couple more minutes. This will give it a sweet and crispy coat that is so delicious and indulgent.
Ingredients
- 2 (6-8oz) salmon fillets
- 1 tablespoon extra virgin olive oil
- 2 tablespoons maple syrup
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Dry Rub:
- 2 tablespoons brown sugar
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon dried chipotle powder
- 1 teaspoon each salt & pepper
Instructions
- Combine dry rub ingredients in a small bowl.
- Brush salmon with olive oil, and then coat with dry rub (you may have some leftover).
- On an ovenproof skillet, over med-high heat, sear the salmon skin side down for about two minutes (depending on size and thickness of fillet). Then transfer salmon (still in the pan) to oven and broil it on medium for about five minutes (brown sugar will caramelize giving a nice crust).
- Pull salmon out; brush the top with maple syrup.
- Put back under broiler for up to two minutes or desired crust (note the sugar will caramelize, so watch it closely while under the broiler)
Wine Pairing
My favorite pairing for this dish is a dry to semi-dry Riesling. Pinot Noir is typically one of my favorite wines for Salmon, but I usually avoid it for this particular recipe. Why? Because of the combination of the sweet and spicy flavors in the dry rub and maple crust. Those flavors can overpower a delicate Pinot Noir. Riesling, on the other hand, is a great match because the fruity aromas and flavors, slight sweetness, and strong acidity of the wine balances out the spicy nature of the dish. In addition, the acidity in the wine cuts through the creamy buttery texture of the salmon quite well.
You can find great Riesling domestically from Oregon (like those from Trisaetum or Anne Amie’s Dry Riesling), Washington State (Chateau Ste. Michelle “Eroica”, or Pacific Rim Dry Riesling), and New York State (I’m a fan of Ravines and Hermann J. Wiemer). In Europe look to those from Germany and Austria.
What are your favorite Rieslings?
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{ 4 comments… read them below or add one }
We all love salmon in our house, and this recipe looks delicious.
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Thanks! It’s one of my favorites for a good reason
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i’m thinking of making salmon tonight. this sounds like a delicious way to prepare it!
Reply
Thanks, and I hope you do try it! It’s very easy and has great flavor!
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