Step One

Preheat the oven to 425F. Line a dish just large enough for your salmon with parchment paper. (This will keep the marinade close to the fish while cooking.)

Step Two

Combine the salt, pepper, lime juice, oil, soy sauce, honey, dill, cilantro, chipotles and garlic togeth- er in a bowl. Spoon over the salmon. Let marinate for 15 – 20 minutes before sliding into the oven.

Step Three

Roast the salmon for approximately 20 minutes or until cooked to your liking. Garnish with additional dill and cilantro. Serve the salmon in the dish with rice, or small pasta like orzo, letting each person take the salmon they would like and spooning the pan sauces over it.

This technique for cooking fish makes its own sauce right in the pan. You can use any kind of fish for this recipe, as long as it is at least 1” in thickness. I’ve even done it with my favorite white fish – Forever Oceans Amberjack Filets, by lining them up in the dish close to each other.

Do you know what “chipotles in adobo” are? They are jalapeño chilies that have been dried, smoked and then packed in a fla- vorful sauce made of tangy toma- toes and spices. After you make this recipe, you’ll have leftover chipotles and sauce in your can, just scrape them into a small con- tainer or bag and freeze them. They’ll last 3 – 6 months, plenty of time to make this recipe again!

La Caña Albariño Rias Baixas, Spain About $17

Rias Baixas (REE-ahs BYE-shahs) is a DO (denominación de origin) in the Galicia region of Northwest Spain, where Al-bariño reigns! Albariño is very acidic.Because acid cuts through fat and oil Albariño is a great match with fatty fish like salmon, and because it has no tannins, it cools your mouth from the chipotles in this dish. Zesty Albariño also pairs well with anything you’d squeeze a lemon or lime on.