Preheat oven to 350 degrees. Line a rimmed baking pan with parchment paper; set aside.
Sweet cherries paired with smoky chilies in adobo sauce make for the perfect sauce for salmon and roasted slaw.
Servings and Ingredients
|1 c. Hy-Vee frozen sweet dark cherries|
|½ (8-oz.) can Hy-Vee tomato sauce|
|2 tbsp. Hy-Vee brown sugar, packed|
|2 tbsp. Gustare Vita red wine vinegar|
|2 tsp. chipotle peppers in adobo sauce, finely chopped|
|2 tsp. smoked paprika|
|½ tsp. Hy-Vee ground cumin|
|2 tbsp. Gustare Vita olive oil, divided|
|1 (2-lbs.) salmon fillet, skin on, about 1-inch thick|
|4 c. green cabbage, and/or red cabbage shredded|
|1 c. Hy-Vee Short Cuts sweet potato veggie noodles|
|1 ½ tsp. Hy-Vee salt|
|½ tsp. Hy-Vee ground black pepper|
|2 tbsp. Hy-Vee apple cider vinegar|
Things To Grab
- Rimmed baking pan
- Parchment paper
- Medium saucepan
- Meat thermometer
Combine frozen cherries, tomato sauce, brown sugar, red wine vinegar, chipotle peppers in adobo sauce, smoked paprika, and cumin in a medium saucepan. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.
Drizzle 1 tablespoon oil on parchment-lined pan. Place salmon, skin side down, in center of pan, tucking under thin edges for even thickness. Spoon cherry mixture on top. Spread cabbage and veggie noodles around salmon; drizzle with remaining 1 tablespoon olive oil and sprinkle with salt and black pepper. Bake for 15 minutes. Remove pan from oven.
Preheat broiler to HIGH. Toss cabbage mixture in pan with tongs. Broil salmon and cabbage mixture 6-inches from heat for 5 to 7 minutes or until salmon flakes easily with a fork (145 degrees). To serve, toss cabbage mixture with apple cider vinegar; serve with salmon.
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 85mg
- Sodium: 810mg
- Total Carbohydrates: 18g
- Protein: 33g