The recipe of the month for June comes straight out of the bible of all cookbooks:  The Joy of Cooking. It is a delicious grilled or steamed-on-the-grill salmon fillet with an even more delicious Chipotle Mayonnaisse. A great meal for a summer evening and it’s quick and easy to boot.

You only really need 1/2 of the chipotle mayonnaisse that this recipe makes if your preparing four salmon fillets, but it’s so yummy you’ll want to save the leftover to spread on sandwiches or use for other meals.Grilled Chipotle Salmon Recipe 

Tip: If you’ve got a sensitive tongue, (i.e. Taco Bell’s hot sauce is too spicy for you), you may want to stick to the milder variation of Watercress Mayonnaisse.

Ingredients:

Up to 8 Salmon Fillets & Chipotle or Watercress Mayonnaise

Chipotle Mayo
1 cup light or regular mayo
2 tablespoons chopped cilantro
1 tablespoon minced canned chipotle peppers
1 tablespoon adobo sauce from the peppers (or to taste)
1 tablespoon fresh lime juice
1 teaspoon minced garlic
salt and black pepper to taste

Watercress Mayo
1 cup light or regular mayoRecipe of the Month, Winter Park Colorado
1/4 cup finely chopped watercress
1 tablespoon fresh lemon juice
salt and black pepper to taste

Preparation

First, decide whether you’d like to prepare the salmon directly on the grill or if you’d like to steam it in foil over the grill. Both ways are easy, but if you use the steaming method you don’t have to worry about flipping the fillets or any stickage on the grill.

Prepare the chipotle or the watercress mayo next, just by adding all ingredients to a bowl and mixing until completely blended.

Start the fillets, using a medium-high flame. If you’re grilling directly over the flames, all you need to do is salt and pepper the fillets, then grill on each side 4-5 minutes or until they’re completely opaque.

If you’re steaming with foil, make sure to double up or use heavy duty foil. Set each fillet on a piece of foil large enough to completely wrap around it, spread a tablespoon or so of the mayo over the top, then fold the foil over the fillet. Set over a medium-high flame with the lid closed for about 15 minutes, or until completely opaque.

After the steaks are done, top with chipotle or watercress mayo and serve with wild rice and a green veggie for a pretty and healthy dinner.

June 4th, 2010

Posted In: Our favorites, Recipe of the Month, Winter Park News

Tags: