I propose a petition for a reduction in chipotle chile can size.  Honestly, 7oz. is entirely too much when it comes to chipotles – those guys are spicy!
For years I’ve been on the hunt for a way to purchase chipotle chiles in adobo sauce by the each – or maybe by the two, and also without the addition of sugar or wheat flour to the sauce.  No luck for me.  I’ve succomed to the fact that if I’m going for convenience, a teeny tiny tad of the wheat flour and sugar in the sauce will do no harm, but the can size – I will not concede!  I’ve never, not once, opened a can, used all the insides, and went about my ways.  The truth is, and I’m sure all readers can relate, a can is opened, a chile or two is used, and the remains are stored in the fridge for another week or two before heading to the compost.  What a waste.  When it comes to special condiments, I sadly feel as though the refrigerator door simply serves as a chilled temporary waste disposal.  There must be a solution out there – other than the obvious rehydrating of the chiles and creating a spectacular sauce myself.  Could it really be just that easy?

All complaining aside, I’ve devised quite the salad with the incovenient-sized can of Embasa Chipotle Chiles in Adobo and two of my very favorites: wild sockeye salmon and fresh raspberries!

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Raspberry Chipotle Salmon Salad
16 oz. sockeye salmon (baked, broiled, grilled – your preference – and seasoned with salt and pepper)
2 pt. fresh raspberries
3/4 c. fresh jicama, julienned
1/2 c. green onions, thinly sliced
 5 c. baby kale or baby spinach

Combine all salad ingredients and toss with Raspberry Chipotle Vinaigrette.

Raspberry Chipotle Vinaigrette
1 Tbs. coconut oil
1 small sweet onion, minced
3 cloves garlic, minced or shaved
1 chipotle chile in adobo sauce, minced + 3 tsp. adobo sauce
1 pt. fresh raspberries
1 1/2 tsp. apple cider vinegar
2 Tbs. raw honey
2 Tbs. extra virgin olive oil
Sea salt and fresh ground pepper to taste

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Over medium heat, melt the coconut oil in a saute pan.  Add minced onion and cook until translucent.  Add garlic, continuing to stir, until golden brown.  Add chipotle chile and adobo sauce and stir well.  Reduce heat to a simmer.  Add raspberries.  Occasionally stir and allow to simmer unti raspberries are completely broken down.  Stir in vinegar, honey, olive oil, and salt and pepper to taste.  Toss with salad and enjoy.

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3 thoughts on “Raspberry Chipotle Salmon Salad

  1. Wow! I am salivating! Sorry, gross, I know, but what a great recipe!!!

  2. Oh, wow…this looks wonderful! I’ve been craving more salads and cold foods since it’s been so hot, so I may just have to try this!

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