Califonia Bountiful
Main Dish

Grilled salmon with chipotle-honey glaze

This is one dish sure to impress guests. The zesty-sweet glaze pairs equally well with grilled chicken or pork.

Chef Peter Serantoni
Cha Cha's Latin Kitchen, Brea

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4 tbsp. unsalted butter
2 Mexican squash, sliced 1/4-inch thick (can substitute zucchini)
1 medium red onion, sliced 1/4-inch thick
4 tsp. minced fresh garlic
3/4 cup fresh or frozen corn kernels
3 tsp. kosher salt
2 tsp. ground black pepper
1 tbsp. chopped fresh cilantro
1 tbsp. chopped fresh parsley

Chipotle-honey glaze
1 cup honey
3 1/4 tbsp. chipotle puree (can be purchased or visit our tips on making your own)
3 tbsp. whole grain mustard
1/4 tsp. kosher salt

Salmon and to serve
1 1/2 lb. salmon fillets
3 tsp. kosher salt
1 1/2 tsp. ground black pepper
4 tbsp. dry white wine
6 sprigs fresh thyme


For succotash: Place butter in a sauté pan over medium high heat and allow to brown slightly. Add squash and onion, toss well and reduce heat to medium. Add garlic and corn; cook for 3 to 5 minutes. Season with salt and pepper. Add herbs and cook until incorporated. Taste for seasoning. Set aside.

For glaze: Combine all ingredients; mix well. (Also delicious on grilled chicken or pork.)

For salmon: Preheat oven to 375 degrees. Season salmon with salt and pepper. Grill until grill marks appear but center is not quite done. Transfer to a roasting pan and cover with 1/4 cup of the chipotle glaze. Finish in the oven for approximately 5 to 7 minutes or until salmon flakes with fork.

To serve: Add remaining chipotle glaze and wine to a saucepan; bring to a quick boil and set aside. Place a scoop of succotash in the middle of a serving plate, place salmon on top and ladle chipotle-wine sauce around salmon. Garnish with thyme.

Serves 4 to 6

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