Chili Maple Salmon with Jalapeño Crema

This is one of my favorite ways to make salmon because it is SO easy! All you need is a baking dish and a handful of Mexican spices. The jalapeño adds the perfect fresh kick to an already flavorful dish. I hope you love this one as much as I do! The sauce recipe makes about a cup so you will likely have leftover sauce to slather on other delights throughout the week. Should keep for 4-5 days in the fridge.

Chili Maple Salmon:
1 lb of salmon
1 Tbsp olive oil
1/2 tsp chipotle chili powder
1/2 tsp paprika
1/2 tsp smoked paprika
1/2 tsp cumin
1/4 tsp garlic powder
salt and pepper
1 Tbsp maple syrup

Jalapeño Crema:
1 jalapeño (seeds removed if you don’t want it spicy)
1/2 cup cilantro (stems included)
1 avocado
1 clove garlic
1 green onion
juice of 1 lime
1.5 tsp salt
1/2 tsp pepper
3 tbsp olive oil
water to thin to desired consistency

Directions:
Preheat oven to 375. Allow salmon to sit at room temperature for 10-15 minutes. Add olive oil and salmon to a baking dish, coating both sides of the salmon and setting it skin side down. Add your spices and maple syrup and pat them into the salmon (by hand is easiest). Bake for 12 minutes. Remove from oven and let sit for 3 minutes to continue cooking. Salmon will be medium rare.

For your crema sauce: Add all your ingredients to a blender or food processor and blend/pulse until combined. You may need to add water to thin the mixture to your desired consistency (I added about 2 tbsp). Add a generous dollop of sauce to your salmon and Enjoy!!

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