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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.
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
1/ 2 red onion, finely chopped
1 long red chilli, seeded & finely chopped
1 clove garlic, finely chopped
2 x 125g Driscoll’s raspberries
1/ 4 cup (60ml) raspberry vinegar, substitute red wine vinegar if unavailable
2 tablespoons chipotle in Adobo sauce
2 tablespoons honey
1 teaspoon garlic powder
1 teaspoon crushed black pepper
1/ 2 teaspoon ground cumin
1/ 2 teaspoon sea salt
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.
To prepare spice mix, combine all of the ingredients in a bowl.
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.
Bring a large saucepan of water to the boil. Blanch asparagus for 1 minute. Add snow peas and blanch for 10 seconds. Drain.