Wild salmon is the easiest attained source of marine-derived omega-3 fatty acids and monounsaturated fat (the kind your body NEEDS). Getting the 2-3 per week servings of this amazingly good for you food can be tricky for those who crave flavor variety and have hectic schedules.
This smoky, spicy and sweet dish only takes a few minutes to assemble... the longest part is the 30 minute marinade.
Chipotle Chile is smoked dried Jalapeno with a delicious hot smokey/sweet flavor and chocolate tones. Has a subtle, deep, rounded heat. Some varieties are more spicy than others, so ease or crank up according to yours if necessary.
1/3 cup maple syrup
1/4 cup soy sauce
1 teaspoon of chipotle powder
4 6-ounce skinless salmon fillets
Whisk syrup, soy sauce, and chipotle in a shallow dish to blend. Add salmon; turn to coat. Let marinate 30 minutes, turning occasionally. Drain marinade into small saucepan.
Heat heavy nonstick skillet over medium heat. Add salmon and cook until slightly charred outside and just opaque in center, about 3 minutes per side.
Meanwhile, boil marinade until reduced to scant 1/4 cup sauce, about 4 minutes. Place 1 salmon fillet on each of 4 plates, drizzle with sauce, and serve. It is good on a bed o brown rice.
Sidedish: Olive Oil Sauteed Spinach with Garlic.