I have a friend who is developing his own line of foods, including spices and hot sauces. He asked me to help him develop a few recipes and include some product photography. I decided to use his “Cooter Brown’s Original Orange Habanero Hot Sauce” as the basis for a glaze on top of salmon. It was great…and will clear your sinuses.
INGREDIENTS
- 1 Tbsp Lip Smackin’ Good “Cooter Brown’s Orange Habanero Hot Sauce”
- 2x 4 oz Salmon Filets (deboned)
- ½ Cup Orange Juice
- 1 bunch of Asparagus, stems removed
- 2 cups grape tomatoes halved
- 1 Tbsp Olive Oil
- 1 tsp kosher salt
DIRECTIONS
1. Preheat oven to 450 degrees.
2. In a skillet on high medium heat, combine “Cooter Brown’s” and Orange juice, bring to a simmer and let it reduce till it’s about half the volume it was and is thickened like a syrup. Set aside 5 minutes to cool.
3. In a small, lightly greased casserole dish, place salmon filets (skin side down) in center and spoon or brush “Cooter Brown’s” mix from previous step on top of filets.
4. Surround filets with tomatoes and asparagus filling casserole dish. Drizzle olive oil over tomatoes and asparagus and sprinkle with kosher salt
5. Place in center rack of oven and bake for 15-20 minutes (or until Salmon is flaky but not dry).
Recipe Notes: A little bit of Cooter goes a long way…as you cook down the Cooter Brown’s it gets pretty danged hot…so the first time, maybe start with 1Tbsp…unless you like your face burned off. Go up from there as you experiment. Can be served over rice.