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Sweet Chipotle Tequila Pan Seared Salmon

Posted by Kira DeRito on

Wild king salmon has a wonderfully mild and light flavor so keep in mind that the bolder flavors of this particular sauce will overtake it a bit if you're not careful.  You really don't need much more for king than a bit of salt and some heat - but if you're into spicy sweet chipotle this sauce is a *winner*.  Yum!

~serves two, for dinner~

  • panko breadcrumbs
  • 2 T olive oil
  • 2 T lime juice
  • 2 T tequila
  • 2 T mayo
  • 3 T honey
  • 2 T chopped cilantro
  • Salt and pepper
  • Can of chipotle chilies in adobo sauce - you need *one* chili, chopped and a tsp of the sauce
  • 1 pound boneless, skinless marble king cut in 1" strips  (we can do this for you - just ask!)

Heat the olive oil in a pan over medium high heat. Open up your salmon package and sprinkle a bit of salt over your fish. Roll the strips in panko, and then set them gently in the hot oil with a pair of tongs. Cook 1 minute on each of the four sides (panko should be golden brown), then pull the fish strips from the pan and set them aside on a plate. 

Now we're going to make the sauce in the same pan (less dishes!) and incorporate the remaining olive oil into the sauce as well. Remove the pan from the direct heat and add the remaining ingredients. (I put them all in a bowl ahead of time so I could toss them in all at once while the pan was still nice and hot.) Whisk them all together, let them warm for 1 minute, and give it a taste. If you need a bit more honey or a sprinkle of salt for your taste preferences, go ahead and dabble - then spoon the sauce over the salmon and enjoy! Since you already have the tequila out (I'd just hate to be inefficient...) you should probably serve this with an icy margarita and a crisp green salad.  Cheers!

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1 comment

  • I look forward to making this recipe. Just a reminder to include panko in your list of ingredients. :)

    David Robinson on

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