Cherry Chipotle Salmon and Millet Pilaf

by Heather on October 28, 2010

Make sure you stop by and read Amber’s story on Faces of Beauty today!


As much as I like to play with recipes that are more involved, when it comes to dinner I’m very much a simple recipe kind of gal.  Nate and I have also been eating healthier these days, so the key is simple AND healthy.  Sometimes that combo is hard to find.

Well, my friends…look no further.  Your tastebuds will cry out in sheer ecstacy.  No, really…your stomach and tongue will be high-fiving your brain for making this.  I know that a lot of people say that their recipe is the bees’ knees, and most likely they’re right, but holy YUM this is good.

First off, the inspiration:

Now I told y’all a little bit ago about my chipotle pepper in adobo dilemma – you know, the fact that a recipe will call for ONLY ONE chipotle pepper in adobo and you still have about 2 trillion of them left to save in your fridge?  This is just another delicious way to use up those peppers!


  • 1/2 cup cherry preserves (I am in LOVE with Bonne Maman‘s)
  • 2-4 chipotle peppers in adobo (2 if you don’t want too much spice, 4 if you want to use a fire extinguisher on your mouth.  I went with 4.  I am crazy.)
  • 1 Tbsp water
  • 2 8-oz salmon filets
  • pinch of salt

Preheat oven to 400.  Combine the cherry preserves, chipotle peppers, and water in a small saucepan.  Bring to a simmer over medium heat until it thickens just slightly.  Using a colander, drain the liquid from the mixture and discard the cherries/peppers that are left behind.  Set aside.

Line a baking sheet with foil (easy clean-up) and spray with nonstick spray.  Put salmon on the baking sheet and sprinkle with just a little bit of salt.  Bake for 5 minutes.

Pour the cherry-chipotle glaze over the salmon and bake for another 5 minutes.  Be careful not to overbake the salmon, so if your oven is a little hotter then decrease the cooking time and vice versa if your oven is cooler.

Make sure you save the glaze and use it on your salmon (or on top of the pilaf)!  It’s so incredibly addicting.

Moving forward, my sister bought me some millet the other day at Whole Foods in Dallas, and I had quite the itch to make something with it.  You basically cook it just like rice, so when brainstorming recipes I knew I wanted it to be a take on a traditional rice recipe.

I think does quite the job, it’s truly delicious, AND the leftovers are fabulous.  What more could you want?


  • 1 cup millet
  • 2 cups water (or stock)
  • 1 cup sliced carrots
  • 1 onion, diced
  • 2-3 cloves of garlic, minced
  • 1-2 cups frozen peas
  • 1 Tbsp butter
  • salt and pepper to taste

It’s probably best to start this one before the salmon if you’re serving them together since the cooking time is a little longer.  In a saucepan over medium heat, toast the millet.  The second you even get a whiff of a nutty flavor from it pour in the water.  Bring to a boil, then cover with a lid and simmer for about 25 minutes.  Once the millet is tender, remove from heat and set aside.

Onto the veggies!  Melt the butter in a pan over medium heat.  Add the onions and carrots, and saute until the onion is translucent, about 5-7 minutes.  Add the garlic and saute for another 2-3 minutes.  Add frozen peas and let them warm through.  Once the peas are no longer frozen, add the millet to the skillet (that’s totally on purpose – dork alert!) and stir to combine.  You want everything to be warmed through before serving!

Since I was actually just cooking for me that night I went with a simple presentation by pressing the millet into a ramekin and then turning it upside down.  Drizzle the entire thing with the cherry-chipotle glaze.

My stomach and my tastebuds high-fived my brain for coming up with this one :)  Now it’s your turn…go make it!

Happy Thursday y’all!

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{ 17 comments… read them below or add one }

1 Anna October 28, 2010

Simple presentation?! It’s beautiful!

You absolutely can’t go wrong with Bonne Maman.


2 Emily October 28, 2010

So pretty!! I love Bonne Maman. Classic.


3 Jessica @ How Sweet October 28, 2010

I really have come to love cherry flavor and I can just imagine how delish it would be with salmon. This is an awesome idea.


4 Joslyn @ missfitbliss October 28, 2010

Brilliant! Do you think this would work well with other fish?


5 Matt October 28, 2010

That looks delicious!


6 Nienke at Revel October 28, 2010

Oh my word that looks good! I’m a huge salmon fan and this glaze sounds fab. (and now i’m hungry…)

Love the upside-down-ramekin presentation trick too :)


7 Tracey @ I'm Not Superhuman October 28, 2010

Salmon is basically the only fish I cook at home, so this is getting bookmarked. I need to switch up my regular salmon recipe.


8 Estela @ Weekly Bite October 28, 2010

Cherry preserves are my favorite! I bet they’d taste good with salmon!


9 couchpotatoathlete October 28, 2010

I love your little mini millet volcano — so cute!


10 Rachel @ The Avid Appetite October 28, 2010

This looks so healthy and yummy! I love cherry preserves and have been cooking with them a lot lately too. Salmon is one of few things that I’m not crazy about, but I feel like this could easily work on chicken or shrimp! Yum!


11 Alina @ Duty Free Foodie October 28, 2010

Mmm omega-3′s. The cherry preserve idea is very creative!


12 Tina October 28, 2010

I don’t do salmon unless its sushi, but the marinade/sauce sounds like a really interesting (in a great way) and flavorful combo. Definitely not something I would have thought up.


13 Salah October 28, 2010

Yes, I will be using this recipe. No doubt :-)


14 LiveForTheRun October 28, 2010

I absolutely love salmon and this seems like such a brilliant flavor combination. What an awesome idea, it turned out spectacular. I definitely would want a taste!


15 Deborah October 28, 2010

I have been loving the savory/sweet combo lately, so I’m sure I’d love this recipe!!


16 Meaghen October 28, 2010

I love the way you plated the millet. Grains always look so sloppy on plates, but I’ve never thought of doing it that way! Salmon looks yummy too!


17 Beth @kitchen minions October 28, 2010

mmm bonne mamman. yum!


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