Sweet & Spicy Salmon

While this dish isn't attributed to a particular place in California, it's very much in that state's style. Orange, honey and chili feature prominently in the glaze, and the finished product will knock your socks off.

We served ours simply on a bed of mixed greens - truly, that's all it needs. We also used ground chipotle powder instead of ancho chili powder, since we already has it on hand. Also, we subbed agave nectar for the honey. It has a "greener" taste that I thought would pair nicely with the fresh herbs, and the lower glycemic index doesn't hurt either. Lastly, we had some honey ginger balsamic vinegar that we bought at Gustare on a recent trip to Cape Cod, so I just had to use that here.

If you'd rather not heat up the house during these warmer months, you could probably grill this dish instead. For fish (ooh, swordfish or tuna steaks would be great...), just be sure to get the grates smokin' hot to help avoid sticking and keep the skin on so it doesn't fall apart. Scallops or shrimp skewers also would be outstanding with this glaze, I bet. Even pork is mild enough that I could envision a grilled tenderloin benefiting from it.

Hands down, this is my new favorite glaze that I'll definitely use again for chicken and other seafood. Hopefully, I've convinced you to give it a try.

Here's how I made it:

3 garlic cloves, minced
1 small shallot, minced
1 cup orange juice
1 Tbsp Gustare honey ginger balsamic vinegar
3 Tbsp agave nectar
2 Tsp ground chipotle powder
Salt and freshly cracked black pepper, to taste

Canola oil
1 lb salmon, skin on
Fresh cilantro and chives, minced

In a saucepan, saute the shallot and garlic over medium heat till lightly golden and softened. Pour in the orange juice, and bring to a boil. Reduce heat and simmer till reduced to about a quarter cup, about 30 minutes. Add the agave, chipotle, salt and pepper.

Meantime, in the last 10 minutes that the glaze is reducing, preheat the oven to 400. Heat the oil in an ovenproof skillet over medium-high heat. Sear the salmon, skin side up. Flip and baste the cooked side with half the glaze. Bake uncovered for 8-10 minutes, then baste with the remaining glaze. Garnish with cilantro and chives, and enjoy!