2 – 3 lb salmon fillet
1/2 cup red onion, chopped
1/2 cup Dan T’s Raspberry Chipotle
Preheat barbecue or oven on medium high. Lie salmon fillet skin side down on a large sheet of tin-foil. Pour Raspberry Chipotle on fillet to cover and sprinkle with onion. Fold foil over to seal. Barbecue or bake for 8-12 minutes. Remove from grill and slide a spatula between fish and skin to remove tin foil and skin. Serve with a green salad, steamed carrots and rice.
Recipe compliments of Dan T’s Inferno Foods