1 cup Driscoll’s® Blackberries 

2 Tbsp of Big Y® Honey 

2 Tbsp Smart Balance® Buttery Spread, melted 

1 tsp Lime Juice (fresh or bottled) 

1 Tbsp Big Y® Brown Sugar 

1/2 Tbsp ground Big Y® Cumin 

1 1/2 tsp Chipotle powder, divided in half 

4- 4 oz Big Y® Salmon Fillets with skin

1. Preheat oven to 425°F. 

2. Puree berries in a blender and transfer to a medium bowl. 

3. Whisk in honey, Smart Balance®, and lime juice to blackberries to form glaze. 

4. Transfer 6 tablespoons of glaze to a small bowl and reserve as sauce. 

5. Place rack on rimmed baking sheet. 

6. Mix brown sugar, cumin, salt, and chipotle on plate. 

7. Dip flesh side of salmon in spice mixture; place coated side up on rack. 

8. Brush with remaining glaze. 

9. Bake salmon until just opaque in center, about 10-15 minutes. 

10. Serve with reserved sauce.