So, like I have shared before I am kind of afraid of color. Color anywhere, in my closet, on my walls, and especially on my plate. Well, tonight, ladies and gentlemen, or gentleman whatever, I ate salmon! It’s pink. Actually, it was red, with spicy chipotle sweet goodness, but deep down it was pink, and it was good. I really felt like I stepped a little further into adulthood tonight by eating such a fabulous healthy dish that I hae wanted to like for so long! I see many salmon dishes in our future. Hubby even ate it up, and next time we will make more than 3 fillets. That wasn’t cutting it.
…. oh and I bought a red shirt this weekend!
Anyway, This took me literally less than 5 minutes to put together, start to finish. I spent more time scraping the “chipotle sauce” out of the can than I did anything else.
- Salmon Fillets
- 3 tablespoons (or as much as you can scrape out of the can, if you manage to get 3 tablespoons please tell me what brand!)
- 1/4 tsp salt
- 2 tbsp brown sugar
Preheat oven to 450. I wrapped my baking sheet in foil for easy clean up. Place thawed fillets on pan. I sprayed a little cooking spray just to be safe. In a small bowl mix brown sugar, salt, and chipotle sauce together. Generously brush each fillet with sauce, and don’t forget the sides. Bake for 13 minutes, or until nice and flaky. This time was perfect for my fillets.
You can garnish these with green onions to be fancy, but whatever, it’s Monday.