Salmon with Fig Chipotle Mint Sauce

Looks like there is a theme going on here with the mint and the chipotle.

The thing is, when I open a can of chipotle in adobo sauce, I rarely manage to use up the whole can right away, and what I don't use up right away, I save for later, but don't want to refrigerate it for too long, so, the chipotle finds its way into as many dishes as I manage to make over the next few days.

A portion of the last of the skin-on Salmon fillet needed to be used up as it is nearly a year since it was last caught by the other adult and frozen safely.

Rub the non-skin side of the salmon with butter and chipotle sauce. Heat a cast iron skillet to medium-high heat. Place the chipotle-butter side down and cook till seared. Flip the fish so the skin side is down and cook till it gets crisp, and the salmon is cooked through and flaky.

Fig Chipotle Mint Sauce: In a blender, add a tablespoon of chipotle in adobo sauce, about 8 large mint leaves, and a tablespoon of fig preserves or fig jam, blend coarsely. Then drizzle some lemon juice and olive oil much like making an aioli till the sauce consistency is to your liking.

The sauce may not sport an alluring color, but, it sure exuded an alluring flavor, if one likes the potent combination of fig and mint and chipotle, which I do.

Fresh peapods, kale, and spring onions from the garden got sauteed and thrown onto the plate as the green bed on which the salmon is served, with a drizzling of the fig chipotle mint sauce, plus more sauce on the side.

I do tend to smother the dish with all the green stuff from the garden, which seems like a clutter in the picture... maybe next time I will take the time to compose a plate carefully instead of the quick plate-click-serve routine that I've gotten used to lately.