Yay, salmon! It’s been a few weeks since I had the chance to cook fish, so when Alex brought home a pound and a half of fresh fillets after work last Wednesday I was ecstatic. It took me a few days to some up with something new and different, but the bunch of cilantro we got in our biweekly vegetable delivery was the inspiration I needed. It was unbelievably easy to make and took less than 20 minutes to cook, plus I think I’ve discovered literally the best sauce ever to come out of this house.

This recipe makes two servings.

Ingredients:

2 salmon fillets
½ cup chipotle peppers in adobo sauce
2 tbsp adobo sauce (additional from can)
6 cloves garlic (or 2 tbsp minced garlic)
1/3 cup fresh cilantro leaves
1 tbsp sour cream
1 tbsp cumin
2 tsp lime zest (about 1 lime)
2 tbsp lime juice (about 1 lime)
1 tbsp honey
2 tsp salt
2 tbsp avocado oil (or light oil), divided

Directions:

In a food processor or blender, combine chipotle peppers in adobo sauce, additional adobo sauce, garlic, cilantro, sour cream, cumin, lime zest, lime juice, honey, salt, and 1 tbsp avocado oil. Blitz until a sauce has formed.
In a large, oven-safe pan, add remaining 1 tbsp oil. Lay salmon fillets skin-side down.
Pour sauce over top of the salmon fillets and use the back of a spoon or small spatula to make sure they are completely coated with an even layer.
Heat pan on medium-high and cover for 4-6 minutes, or until the salmon fillets have begun to cook through.
Remove lid and transfer pan from stove-top to oven. Broil on high for an additional 7-10 minutes, or until the sauce crust has begun to darken and the salmon has finished cooking (reaching an internal temperature of 145F).
Remove and let the pan cool before serving. Serve topped with additional lime zest, lime juice, and cilantro.

This dish does not keep well in the fridge, as is typical of seafood. If you do need to store leftovers, eat them within 24 hours.

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