Description
A recipe for Chipotle-Glazed Alaska Salmon With Northwest Cherry Firecracker Salsa

Ingredients

• 4 Alaska salmon fillets (6 to 8 ounces each) skin on, or 1 Alaska salmon side (1-1/2 to 2 pounds)
  
• Olive oil, for brushing
  
• 1 teaspoon kosher salt
  
• 2 teaspoons lemon pepper seasoning
  
• Glaze
  
• 1/4 cup (1/2 stick) unsalted butter, melted
  
• 1/4 cup Jose Cuervo Golden Margarita
  
• 1 tablespoon packed brown sugar
  
• 1 teaspoon chipotle chili powder
  
• Salsa
  
• 2 cups pitted fresh sweet Northwest Cherries, halved
  
• 1 small yellow bell pepper, seeded and chopped
  
• 1/2 cup chopped green onions
  
• 1 small jalapeño pepper, seeded and minced
  
• 1 tablespoon Jose Cuervo Golden Margarita
  
• 1 tablespoon olive oil
  
• 1/2 teaspoon chipotle chili powder
  
• 1 teaspoon kosher salt

Preparation
To make glaze, blend melted butter, margarita, brown sugar and chili powder. Set aside.

For salsa, in large bowl combine cherries, bell pepper, onions and jalapeño. In small bowl, whisk together margarita, olive oil, chili powder and salt. Pour over salsa; stir to blend. Set aside (can be served chilled or at room temperature).

Heat grill to medium-high heat (400°F). Brush both sides of salmon with olive oil. Sprinkle flesh side with salt and lemon pepper. Grill salmon, flesh side down, 8 to 10 minutes per inch of thickness. Turn over halfway through cooking time. Brush salmon with glaze during last 1 to 2 minutes of grilling. Cook just until fish is opaque throughout.

Pour any unused glaze over salmon just before serving, and serve with salsa.

Nutrition
no information available

Serves
Makes 4 servings

Variations
no information available