I realize I'm having way too much fun putting together the Bastyr News e-newsletter, but it seems important that I try out all of the recipes I'm publishing (such as this Carrot Ginger Soup).
Now my version of the Maple-Chipotle Glazed Salmon looked nothing like the beautiful dish that was served at our cafeteria (check out Derek Sheppard's mouth-watering photo), but it was still quite tasty. I should mention that I failed to follow the directions exactly, and I think that was where my recipe went awry. When it says "skin removed," it means skin removed. I couldn't get mine off — didn't try that hard if you want the truth — and as soon as I flipped the salmon over onto the skin side, the middle curled up. Yes, my salmon turned out deformed, but because the sauce is what makes this dish, it was still delicious.
I served the salmon with sauteed red chard and roasted fingerling potatoes, my new favorite potato dish, which I cooked for about 25 minutes at 400 with 1 T. olive oil and 2 t. kosher salt (thanks Martha Stewart!). Make sure to let them get nice and crusty!