SPICY CITRUS SALMON

This is yet another recipe from FIRST Magazine (April 2008). The key is the chipotle peppers in adobo sauce. Look in the Spanish or Mexican food section of your grocery store.

SPICY CITRUS SALMON

1 Salmon fillet (about 2 1/2 lbs.)
1 Chipotle pepper in adobo sauce (use 2 or 3 if you like it very spicy)
1 large clove garlic, peeled and chopped
1 orange, zested and juiced
1 lime, zested and juiced
3 scallions, sliced and divided
2 Tbsps. chopped cilantro

Heat oven 450 F. Place salmon on rimmed baking sheet coated with olive-oil falvored cooking spray.

In bowl of food processor, puree chipotle pepper, garlic, 1/4 cup orange juice and 1 Tbsp. lime juice 1 minute. or until smooth. Stir in 2 Tbsp. sliced scallions. Spread chipotle mixture evenly over salmon.

Roast 20 minutes, or until salmon flakes easily. Top with cilantro, remaining scallions and 1 Tbsp. each orange zest and lime zest.