Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
American Grill Grilled Salmon
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- #9911
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
ingredients
4 salmon fillets
2 cups peaches
1/2 cup honey
1 tablespoon canned chipotle peppers
4 cups white wine
1/4 cup brown sugar
1/4 cup ginger
3 tablespoons garlic
directions
Combine peaches, honey, peppers and white wine until peaches begin to break apart. Blend until smooth in blender. In a food processor, puree ginger. Add to peach mixture.
In mixing bowl, combine garlic and brown sugar. Rub on salmon. Bake salmon on a well-greased pan for 6 to 10 minutes, depending on your taste.
Drizzle peach mixture over the salmon and serve.
Recipe Source: Chef Gary Mlinarich of The American Grill
added by
azfamily
nutrition data
585 calories, 6 grams fat, 61 grams carbohydrates, 36 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
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reviews & comments
May 16, 2007
Recipe turned out great but I agree this is a TON of sauce. Divide sauce in half and reduce down to a thicker consistency. I also like a little more heat with ours. With two whole chipotle peppers it seems to be sweet but with just a hint of heat on the lips afterwards. Will definately serve this again!
May 1, 2005
This recipe is great adn would have been a 5 if the directions had been clearer. I made the sauce- a quart of white wine & peach smoothie- and then wondered what to do with it. I added the ginger, garlic, and brown sugar to the sauce, reduced it by 2/3 and poured some over the salmon to bake. It was still a ton of sauce, but YUM!
March 20, 2005
I made the sauce ahead of time and put some on the prepared salmon saving the rest for basting later. I refrigerated them both until ready to cook dinner. The Salmon was flavorful and the grilling sauce was definitely a hit with my family. They liked the sauce so much that next time I will make additional to serve on the side. This was an easy and outstanding recipe!