We tore this recipe out of a Costco magazine, and we really liked it, so I’m saving it here. I was worried it would be really spicy after licking some Chipotle chili sauce off of my finger, but the honey did a great job making the spiciness completely manageable. Also, they say 4 fillets, but we got through 9 fillets with the amount of salsa that this made, and I even forgot the black beans (I did end up needing to double the glaze, though). We served it over rice.

Ingredients:

• 6 oz honey
• 2 to 3 Tbsp canned chipotle chiles in sauce
• 2 Tbsp orange juice
• 2 ¼ cups corn kernels
• 2 (15 oz) cans of black beans
• 2 red bell peppers
• 1 jalapeño pepper
• 1 sweet onion
• 1 bunch cilantro
• ¼ cup lime juice
• 2 Tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• salt and black pepper to taste
• 8 salmon fillets

Instructions:

1. If you got frozen corn, thaw it (bring it to a boil in water if you need to)
2. Preheat the oven to 425°F
3. Make the glaze:
   1. Mince the canned chipotle chiles
   2. Combine the chiles, honey, and orange juice (if you like it spicier, you can play with the honey-chile ratio)
4.  Make the salsa:
   1. Roast the bell and jalapeño peppers at 425°F until the skin darkens and breaks away from the flesh.
   2. Cool
   3. Trim off ends and remove seeds
   4. Dice the bell peppers
   5. Mince the jalapeño
   6. Small dice the onion
   7. Sauté the onion until translucent
   8. Wash and chop the cilantro
   9. Combine the corn, onion, black beans, jalapeño, red peppers, cilantro, olive oil, lime juice, chili powder, and cumin
5. Prepare the salmon:
   1. Pat the salmon dry with paper towels.
   2. Salt and pepper both sides.
   3. Grill or pan roast the salmon at 425°F for 10-12 minutes, until cooked throughout.