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A Chef’s Salmon Love Letter and a Chipotle Honey Chilean Salmon Recipe

  • Category

    Main Course
  • Cooking Time

    30 Minutes
  • Yields

    1 Serving

Ingredients

  • 16 oz. couscous
  • 4 fillets of salmon, 7 ounces each
  • 4 oz. baby zucchini
  • 4 oz. baby carrots
  • 4 oz. green asparagus
  • 4 oz. zucchini
  • 12 oz. chicken broth
  • 4 oz. roasted piquillo peppers, pureed
  • 1 oz. olive oil
  • 1 oz. white wine
  • Sea salt and black pepper to taste

Chili Honey Glaze

  • 2 oz. chipotle chili
  • 4 oz. honey
  • 2 oz. dijon mustard
  • 2 oz. olive oil

Preparation

Many of us have a vivid memory tied to salmon –– just like executive chef Israel Cetina, who oversees culinary operations at the JW Marriott Cancun Resort & Spa. Read on for his story, along with a quick and easy recipe for Honey Glazed Chilean Salmon. (Trust us, it’s as delicious as it sounds.)

“Salmon is one of the most widely loved varieties of seafood in the world. Not only is salmon flavorful, but the fish offers numerous health benefits. Beyond that, when I think of why I love salmon, I think back to when I was a child.

For my family, most days started in the kitchen and cooking was a big part of our lives. My paternal grandfather suffered memory loss during the last years of his life, struggling to remember our names. It was a complicated time for my family as his condition drastically worsened.

As I grew older, I started to lose my appetite for fish, reducing my overall consumption of seafood. My mother, being the good mother that she is, worried about my health. She always said, “Eat salmon so you don’t end up like your grandfather!”

Now that I think about it, it’s quite funny –– however, science has proven that eating salmon correlates to numerous wellness benefits, from maintaining a strong mind to promoting a healthy heart.

Salmon is one of the most noble fish, offering a spectacular aroma and a powerful color that all chefs can play with to create new dishes. The possibilities are endless.”

Step 1

In a sauté pan, bring chicken stock to a simmer and mix in piquillo pepper puree. Season with salt and pepper.

Step 2

Add couscous and remove heat. Cover with another pan and let steam until cooked. Set aside.

Step 3

Season salmon fillets. In a skillet, sear salmon on both sides until golden brown.

Step 4

Brush salmon with the glaze.

Step 5

Bake for 10 minutes at 300 degrees F or until medium. Set aside.

Step 6

Sauté vegetables with olive oil, salt, pepper, and white wine.

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