Driscoll's Salmon with raspberry chipotle

Salmon with raspberry chipotle

A hint of sweetness cuts through the chilli in this remarkable chipotle sauce, pairing perfectly with a delicately grilled fillet of spiced salmon. Light and refreshing, this dish takes your midweek dinner to a new level.

  • Method

    1. Sauce

      To prepare raspberry chipotle sauce, heat oil in a medium frying pan over low-medium heat. Cook onion, chilli and garlic, until softened. Add raspberries and cook for 1–2 minutes, until softened. Add vinegar, chipotle and honey and simmer for 1 minute. Set aside for 5 minutes, to cool slightly. Transfer into a food processor and blend until smooth. Set aside.

    2. Spice mix

      To prepare spice mix, combine all of the ingredients in a bowl.

    3. Salmon

      Preheat a barbeque grill plate or large heavy-based frying pan over medium heat. Brush salmon with olive oil. Sprinkle with spice mix to coat on both sides. Grill salmon skin side down first for 4 minutes, until skin is crisp and golden brown. Turn and cook for a further 3–4 minutes, until browned and still slightly pink in the centre. Cover loosely with foil and set aside for a few minutes, to rest.

    4. Asparagus

      Bring a large saucepan of water to the boil. Blanch asparagus for 1 minute. Add snow peas and blanch for 10 seconds. Drain.

  • Ingredients

    2 bunches asparagus, woody stems trimmed
    200g snow peas
    4 x 180g salmon fillet, pin boned (middle cut)
    olive oil, for brushing 

    Raspberry chipotle sauce
    1 tablespoon olive oil
    ½ red onion, finely chopped
    1 long red chilli, seeded & finely chopped
    1 clove garlic, finely chopped
    2 x 125g Driscoll’s raspberries
    ¼ cup (60ml) raspberry vinegar, substitute red wine vinegar if unavailable
    2 tablespoons chipotle in Adobo sauce
    2 tablespoons honey 

    Spice mix
    1 teaspoon garlic powder
    1 teaspoon crushed black pepper
    ½ teaspoon ground cumin
    ½ teaspoon sea salt

    • Serves 4
    • Dinner
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