Spicy Plum Salmon Recipe
Spicy Plum Salmon Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
Recommended: Food Gifts for Dad
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Grill: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Grill: 10 min.

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

Directions

Coarsely chop two 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. Brush with remaining sauce during last 3 minutes. Slice remaining plums. Serve salmon with plum slices and reserved sauce. Yield: 6 servings.
Health Tip: Plums are a good source of vitamins C, K and A. They’re usually small, so try two for a healthy snack.
Originally published as Spicy Plum Salmon in Taste of Home June/July 2017

Nutritional Facts

1 fillet with 1/2 plum and 2 tablespoons sauce: 325 calories, 18g fat (3g saturated fat), 85mg cholesterol, 460mg sodium, 10g carbohydrate (9g sugars, 1g fiber), 29g protein. Diabetic Exchanges: 5 lean meat, 1 fruit, 1/2 fat.

  • 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
  1. Coarsely chop two 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.
  2. 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. Brush with remaining sauce during last 3 minutes. Slice remaining plums. Serve salmon with plum slices and reserved sauce. Yield: 6 servings.
Health Tip: Plums are a good source of vitamins C, K and A. They’re usually small, so try two for a healthy snack.
Originally published as Spicy Plum Salmon in Taste of Home June/July 2017

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