- 1 Cup California Raisins
- 1 Chipotle Chile canned in adobo sauce
- 1/2 Tablespoon Adobo sauce
- 1/4 Cup Cilantro, fresh and chopped
- 1/4 Cup Water
- Juice of 1/2 of Lime
- 1/4 Teaspoon Cumin
- Salt, pinch
- 16 Ounces Salmon* (four 4oz filets)
- Olive oil (for drizzle)
Place raisins in a pot. Add just enough cold water to cover the raisins about 1/2 inch. Over high heat, bring the raisins to a boil. Once boiling, reduce the heat to medium and simmer for 10 to 15 minutes until the raisins are plump.
Strain the raisins and add into the food processor with the rest of the ingredients. Pulse for 1 to 2 minutes until the mixture is smooth. If consistency seems overly thick, add a small amount of water. Brush glaze over salmon filets, drizzle olive oil, and bake at 350 degrees F for 10 minutes, then broil for one minute. If desired, top with flaky sea salt and black pepper.
This sauce will keep in the refrigerator for up to four days in an air-tight container.
*Use this sauce on your favorite protein- red meats, chicken, shrimp or vegetables and roasted red potatoes.
Thanks to Foodheaven for their contribution to this delicious recipe!