In the summer of 1999 (when we were nine years old) we took a family trip to Sweden and Norway to explore our ancestral roots and visit our relatives living there. Our mom had us keep travel journals and write about our experiences. Recently we discovered these journals while cleaning out our rooms and as we started reading our entries we noticed a common theme throughout. There was very little detail about the activities we did, the people we met, or the places we visited. Instead, each entry had a long, detailed description about the delicious food we ate…one journal showed more obsession with the food than the other (for those of you who know us can you guess whose that was?). At age nine we were foodies and had already started our food blogging career without knowing it.
A few of our entries described salmon dinners near the water. This grilled raspberry chipotle salmon is a tribute to these memories and our long love of salmon (it’s been our requested birthday meal since second grade).
This recipe is perfect for summer because it pairs well with fresh grilled vegetables, requires little preparation and clean up, and is quick. We grilled baby red potatoes with a drizzle of olive oil and fresh rosemary, asparagus with lemon zest, and sliced beets with a dash of black pepper. For the marinade we used Bronco Bob’s Roasted Raspberry Chipotle Sauce which you can find at most grocery stores in the natural or organic aisle. The salmon can be pricey for recent graduates who are squeezing every penny, but if you budget accordingly it’s worth the extra buck and is also a great meal for entertaining when friends come over. We made it last night for our family and as always it was pure satisfaction for our Scandanavian taste buds! Happy double dipping!
Serves 4 (6 ounces per person)
- 24 ounces of Wild Alaskan Salmon fillets
- ¾ cup Bronco Bob’s Raspberry Chipotle Grilling Sauce
- 1 bunch of asparagus
- 8-10 baby red potatoes
- 4 lemon slices and lemon zest
- 1 tablespoon olive oil (for potatoes and asparagus)
- Dash of black pepper
- 4 sprigs of fresh rosemary
- Aluminum foil for grilling
- Place salmon fillets in a glass oven dish and spread grilling sauce on top. Place dish in refrigerator to marinate for 45-60 minutes (note: a rule of thumb for fish is that it should marinate for at least 30 minutes and no more than 1 hour).
- While fish is marinating prepare vegetables for grilling.
- Wash and slice beets into ¼ inch thick pieces. Place on aluminum foil and sprinkle with black pepper.
- Wash asparagus, snapping off the tough ends. Squeeze 1 tbsp. of fresh lemon on top, and also add about a ¼ tsp. of lemon zest. You can also cut lemon slices to place on asparagus. Drizzle with olive oil (about ½ tbsp.).
- Cut potatoes into quarter or half pieces (depending on the size). Place on aluminum foil and drizzle with olive oil (about ½ tbsp.). Cut rosemary and sprinkle on top.
- When grill reaches 350 degrees place potatoes directly on grill. They need about 30 to 40 minutes to cook.
- Grill salmon on indirect heat at 350 degrees for about 20 to 25 minutes. Check occasionally because not all grills are created equally and cooking time may vary.
- Put the asparagus and beets on the grill at the same time you put the salmon on.
- Serve and enjoy!
Nutrition Info per Serving for complete dinner
Calories: 555 Carbs: 48g Fat: 20g* Protein: 45g Sugar: 13g Sodium: 361mg
*A 6 oz. fillet of salmon has 15g of fat but this is healthy omega3 fatty acids which research has shown can decrease cholesterol levels, and help your body fight heart disease and cancer. It’s also a great brain food (information from webmd.com/diet/ss/slideshow-omega-3-health-benefits). So you can feel good about double dipping into fish!