It makes my mouth water just thinking about this recipe! Slow cooking fish might seem weird, since you usually cook fish fast on a high heat, but slow roasting this salmon makes it so moist, tender and melt-in-your mouth delicious!!! The sauce is fabulous too! One 5 oz serving has 266 calories, 5 grams of fat and 5 Weight Watchers Freestyle SmartPoints. It’s not only one of my favorite ways to make salmon, my husband LOVES this recipe and he doesn’t really like salmon. Now he requests it all the time!
Prep Time: 10 minutes
Bake Time: 30 minutes
Ingredients for Salmon:
2 salmon fillets, (5 ounces each) I used fresh wild salmon, see shopping tips
1½ tablespoons adobo sauce, from a can chipotle chiles in adobo, see food facts and shopping tips
1½ tablespoons brown sugar
½ teaspoon salt
Ingredients for Sauce:
½ cup white wine, use an inexpensive wine such as Trader Joe’s Charles Shaw
1 tablespoon brown sugar
1 tablespoon ginger, from a jar, see shopping tips
1 tablespoons fresh lime juice
1 tablespoons reduced-fat butter or Smart Balance light
1. Preheat oven to 225 degrees.
2. In a small bowl, mix together adobo sauce, brown sugar and salt. Use only the sauce from the can not the chiles. Stir well until sugar and salt is dissolved. Note: the sauce might taste too spicy or even a bit weird at this point. Don’t be worried, once baked on the salmon it tastes fantastic!
3. Place salmon on foil lined baking pan (skin side down if on the fish). Spread half of the sauce over the filets, and reserve other half for later.
4. Bake salmon for about 15 minutes. Spread remaining sauce over salmon. Continue to bake 5-15 more minutes depending on the thickness of your fish. A rule of thumb: about 20 minutes per inch. Check at 20 minutes to see if it’s cooked through. Mine took 30 minutes to bake.
5. Meanwhile prepare the sauce: In a small pot, combine wine, 1 tablespoon brown sugar, ginger and lime juice. Bring to a soft boil and cook to reduce to about ⅓ cup. Stir in butter until melted.
6. Remove salmon from oven. Remove bottom skin, if still on fish. Plate each piece and drizzle with 2-3 tablespoons sauce over each.
Makes 2 servings (each serving 5 ounces with sauce)
Chipotle is a smoke dried jalapeño pepper. Chipotle in adobo is the chipotle canned in a tomato sauce, to which it lends its heat. The main thing that this adds, beyond the heat, is some smokiness. I used the sauce only and tossed the chiles. The leftover sauce can be stored in the refrigerator for several weeks. I’m sure you’ll want to make this salmon several times!
Most supermarkets and health food markets sell wild salmon. Buy fresh, if possible or frozen and defrosted. You could also use Atlantic salmon for this recipe.
Chipolte in adobo sauce can be found in most supermarkets in the Mexican section or international section. There are several brands sold. I used one called Embasa.
Ginger, in a jar, can be found in the produce section where garlic, in a jar is also displayed.
Weight Watchers Freestyle SmartPoints 5
Weight Watchers SmartPoints 8
Weight Watchers POINTS PLUS 6
|SKINNY FACTS: for 1 (5 oz) serving with sauce (based on using wild salmon)
266 calories, 5g fat, 2g sat. fat, 70mg chol, 29g protein, 20g carbs, 0g fiber, 327mg sodium, 16g sugar
| FACTS: for Freestyle SmartPoints
121 calories, 1g sat. fat, 12g sugar, 0g protein