I made Pati Jinich's Butternut Squash Risotto, and it uses chipotle in adobo sauce. The problem is I had most of the small can left over. I hate to waste anything, so I made it into this marinade and tried it on Salmon. I froze the leftovers, and pulled it out again last week and used it again. No issues with thawing it out and reusing again. It was a great way to make my frozen salmon steaks more flavorful. The chipotle isn't too "hot", and I love using my grill pan indoors to get that char without breaking out the big BBQ.
Upgrade Tools Needed
Ingredients
|
More Pictures coming...
|
Directions
Customize to your tastes:
|
Packaging the Leftovers, and Reheating
- Fish is not a dish that I fix and reheat. This is not something I will save and reheat at work, but with how fast it cooks, it's an easy weeknight meal when you get home. I could make rice, pasta, add a side salad, or other green and have a nice meal. I had the butternut squash risotto I had made, so that's what I had with it this week when I took the pictures.
- However, the marinade went into the freezer and was reused a second time. When you make it, you can separate it into smaller portions and just pull out what you need for 1 portion.
last updated 01/17/2021