I created this sweet and spicy salmon after being challenged to use healthier ingredients. The fresh plum sauce really complements the smoky grilled fish. —Cheryl Hochstettler, Richmond, Texas
Ingredients
- 5 medium plums, divided
- 1/2 cup water
- 2 tablespoons ketchup
- 1 chipotle pepper in adobo sauce, finely chopped
- 1 tablespoon sugar
- 1 tablespoon olive oil
- 6 salmon fillets (6 ounces each)
- 3/4 teaspoon salt
Instruction
- Coarsely chop 2 plums; place in a small saucepan. Add water; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until plums are softened and liquid is almost evaporated. Cool slightly. Transfer to a food processor; add ketchup, chipotle, sugar and oil. Process until pureed. Reserve 3/4 cup sauce for serving.
- Sprinkle salmon with salt; place on a greased grill rack, skin side up. Grill, covered, over medium heat until fish just begins to flake easily with a fork, about 10 minutes, brushing with remaining sauce during last 3 minutes. Slice remaining plums. Serve salmon with plum slices and reserved sauce.
