Grilled salmon in a creamy chipotle chili sauce. Served with white rice, grilled vegetables and blue corn tortillas

In a bowl, combine olive oil, salt, and black pepper. Coat the salmon fillets with the mixture and let them marinate for at least 15 minutes.

Marinate the Salmon

Preheat the grill to medium-high heat. Grill the marinated salmon fillets for 5-7 minutes on each side, or until the fish is cooked through and flakes easily with a fork.

Grill the Salmon

In a saucepan, melt the butter over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant.

Sauté the Garlic

Add the chipotle peppers and heavy cream to the saucepan. Stir well and let it simmer for about 5 minutes until it thickens slightly.

Prepare the Sauce

Stir in lime juice and chopped cilantro. Remove from heat and set aside.

Finish the Sauce

Cook the white rice according to package instructions. Usually, this involves rinsing the rice, adding it to a pot with water, and simmering until the water is absorbed.

Cook the Rice

In a grill pan, heat 1 tablespoon of olive oil over medium heat. Add the vegetable mix and grill until tender and slightly charred, about 5-7 minutes.

Grill the Vegetables

On each plate, serve a portion of rice, grilled vegetables, and a grilled salmon fillet topped with the chipotle sauce. Serve with blue corn tortillas on the side.

Plate the Dish

Salmon fillets

Olive oil

Salt

Black pepper

Butter

Garlic cloves, minced

Chipotle peppers in adobo sauce

Heavy cream

Lime juice

Cilantro, chopped

White rice

Vegetable mix (bell peppers, zucchini, onions)

Olive oil (for grilling vegetables)

Blue corn tortillas

Salmón A La Diabla

Make Salmón A La Diabla Recipe in just 45m. Grilled salmon in a creamy chipotle chili sauce. Served with white rice, grilled vegetables and blue corn tortillas

Salmón A La Diabla Recipe

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