Chili Rubbed Salmon Food

SALMON WITH SWEET AND SPICY RUB

Steps:

• Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.
• Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.
• Excellent source of: Protein, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenic Acid, Copper, Phosphorus, Potassium, Selenium
• Good source of: Folate, Magnesium

CHILI RUBBED SALMON WITH CITRUS SALSA - SLIMMED

Steps:

• Preheat the broiler to high. Soak onion in a bowl of very cold water.
• In a medium bowl, whisk together the lime juice, honey, 2 teaspoons of oil, and 1/2 teaspoon of salt.
• Trim the top and bottom off the grapefruit to expose the inner fruit. Following the curve of the fruit cut off the skin and white pith. Cut the segments free from the membrane and add to the dressing. Repeat with the oranges. (For help with this, see our Video demo of segmenting an orange.) Add the jalapeno, jicama, and fresh coriander to the citrus mixture. Drain the onions and stir to combine evenly.
• Position a broiler pan about 6 inches from the broiler and preheat. Lightly brush the salmon with the olive oil. Sprinkle top of the fish with the chili powder and season with salt, to taste. Carefully lay fish, skin-side down, on the hot broiler pan. Broil the fish until just firm and brown, about 7 minutes. Remove pan from the broiler; set the salmon aside on the hot pan to finish cooking, about 5 minutes more.
• Divide the fish among plates and serve with the salsa and tortillas.

DRY RUB FOR SALMON

Steps:

• Combine the the first 8 ingredients.
• Coat both sides of salmon with the rub.
• Heat a small amount of oil in saute pan over med high heat and cook salmon on one side for 2 minutes. Lower heat and turn salmon. Cook for an additional 6-8 minutes till salmon is done.

SALMON WITH SWEET AND SPICY RUB

Steps:

• Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.
• Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.

CHILI AND SAGE-RUBBED SALMON

Steps:

• Make the paste: Combine the oil and garlic in a small, heavy-bottomed saucepan. Place over low heat and cook until the garlic just barely begins to brown around the edges, 1 to 2 minutes. Add the ground coriander and cumin, and cook 1 minute, stirring constantly. Stir in the chili powder and black pepper and cook, stirring, 2 minutes longer. Add the sage and verjus, bring to a simmer, and cook until reduced and thickened to a paste, 1 to 2 more minutes. Remove from the heat, transfer to a bowl, and cool completely before using.
• Use your fingers to coat the salmon all over with the cooled chili paste. Cover and refrigerate for 2 hours.
• Wipe the paste from the salmon.
• Heat the oil over medium heat in a skillet large enough to hold all the salmon fillets. Sprinkle the salmon fillets with salt, place them in the pan, and cook gently until well browned and just cooked through, 3 to 4 minutes per side. Transfer the salmon to warm plates and serve immediately.

CHILI-RUBBED SALMON

Steps:

• Cut ancho chilies in half lengthwise; seed and stem. Heat heavy large skillet over medium-high heat; add chilies and stir until chilies look dry and darken slightly in color, turning occasionally, about 2 1/2 minutes. Cool completely. Break chilies into 1/2-inch pieces. Grind coarsely in spice mill or coffee mill. Add oregano and grind to blend. Transfer to small bowl. Mix in salt and sugar. Stir in garlic, chipotle chilies, and lime juice. Whisk in oil. Add enough water to thin to spreadable consistency (about 1 tablespoon). (Can be prepared 3 days ahead. Cover and chill.)
• Preheat oven to 400°F. Spread 2 generous teaspoons chili mixture over each salmon fillet. Place on rimmed baking sheet. Bake until salmon is opaque in center, about 10 minutes.
• *Dried ancho chilies are available at Latin American markets, specialty foods stores and some supermarkets.
• **Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

RED CHILE RUBBED SALMON WITH TOASTED CORN VINAIGRETTE

Steps:

• Red Chile Rub: Preheat grill to medium high. Combine ancho, cumin, brown sugar and cinnamon in a medium bowl. Brush salmon with olive oil and season with salt and pepper. Rub 1 tablespoon of the spice rub on 1 side of the salmon and grill, rub-side down until lightly golden brown, about 2 to 3 minutes. Turn over and continue grilling for 3 to 4 minutes for medium doneness.
• Toasted Corn Vinaigrette: In a large pot of boiling water, blanch the corn about 5 minutes. Place the ears on the grill until slightly charred on all sides, about 2 minutes. Remove from the grill and with a sharp knife, scrape the kernels into a small bowl. Whisk together the lime juice, jalapeno and honey until combine. Slowly whisk in the oil until emulsified. Season with salt and pepper and fold in the corn, onions and cilantro.

CHILI-RUBBED SALMON

Steps:

• Cut ancho chilies in half lengthwise; seed and stem. Heat heavy large skillet over medium-high heat; add chilies and stir until chilies look dry and darken slightly in color, turning occasionally, about 2 1/2 minutes. Cool completely. Break chilies into 1/2-inch pieces. Grind coarsely in spice mill or coffee mill. Add oregano and grind to blend. Transfer to small bowl. Mix in salt and sugar. Stir in garlic, chipotle chilies, and lime juice. Whisk in oil. Add enough water to thin to spreadable consistency (about 1 tablespoon). (Can be prepared 3 days ahead. Cover and chill.).
• Preheat oven to 400°F Spread 2 generous teaspoons chili mixture over each salmon fillet. Place on rimmed baking sheet. Bake until salmon is opaque in center, about 10 minutes.

CHILI-RUBBED SALMON WITH ZUCCHINI AND SAUTEED CORN

Steps:

• Heat broiler; set rack 4 inches from heat. Rub salmon all over with salt and pepper. Arrange on a rimmed baking sheet; sprinkle top of fillets with 1 teaspoon chili powder. Arrange zucchini around salmon; sprinkle with remaining teaspoon chili powder, and season with salt and pepper.
• Broil until fish is opaque throughout and zucchini is tender, 8 to 10 minutes.
• Meanwhile, in a large skillet, heat oil over high heat. Add corn and garlic; cook, tossing, until corn is tender and beginning to brown, about 5 minutes. Remove from heat. Stir in scallions and salsa; season generously with salt and pepper. To serve, place fillets on plates, and serve with zucchini and half the corn. Reserve other half of the corn for next day. Garnish with lime wedges, if desired.

CHILI RUBBED SALMON WITH CILANTRO AVOCADO SALSA

Steps:

• Place tomatillos in a saucepan and cover with water. Bring to a boil, then simmer for 5 minutes. Remove tomatillos and when cool enough to handle, roughly chop them.
• Combine the tomatillos, onion, cilantro and lime juice. Gently fold in the avocado and add jalapeño. Season with salt to taste.
• Preheat oven to 350 degrees. Combine chili powder, cumin, sugar and salt. Sprinkle fish with spice mix.
• Heat a large oven-proof nonstick skillet over medium heat.
• Cook the salmon rub side down for 2 minutes then flip and place pan in the oven for about 5-6 minutes or until cooked through. Transfer fish fillets to plates and top with the Cilantro Avocado Salsa.

CHILI-RUBBED SALMON WITH PAPAYA AND SCALLIONS

Steps:

• In a small bowl, combine the chili powder, coriander, oregano, and 1/2 teaspoon salt. Sprinkle the salmon with salt and pepper. Rub the garlic onto the flesh side of the salmon; then rub the chili-powder mixture over the garlic. Set aside for 30 minutes.
• Heat grill or grill pan to medium high. Drizzle salmon with oil; place on grill flesh-side down. Grill 3 minutes, being careful not to burn chili rub. Turn; grill until opaque and just cooked through, about 4 minutes.
• Meanwhile, in a medium bowl, combine papaya and scallions. Place grilled fish on top of the Black Beans and Corn. Garnish with papaya mixture, and serve immediately with Vegetable-Salad Burritos.

CHILI AND SAGE-RUBBED SALMON

Steps:

• 1. Make the paste: Combine the oil and garlic in a small, heavy-bottomed saucepan. Place over low heat and cook until the garlic just barely begins to brown around the edges, 1 to 2 minutes. Add the ground coriander and cumin, and cook 1 minute, stirring constantly. Stir in the chili powder and black pepper and cook, stirring, 2 minutes longer. Add the sage and verjus, bring to a simmer, and cook until reduced and thickened to a paste, 1 to 2 more minutes. Remove from the heat, transfer to a bowl, and cool completely before using.
• 2. Use your fingers to coat the salmon with the cooled chili paste. Cover and refrigerate for 2 hours.
• 3. Wipe the paste from the salmon.
• 4. Heat the oil over medium heat in a skillet large enough to hold all the salmon fillets. Sprinkle the salmon fillets with salt, place them in the pan, and cook gently until well browned and just cooked through, 3 to 4 minutes per side. Transfer the salmon to warm plates and serve immediately.
• Wine Suggestions: Champagne or any good sparkling wine would be ideal here. The bubbles and acidity will put out the chili paste fire and cut right through the richness of the salmon. You'd also do well with a young, fruity rosé.

SALMON WITH BRAZILIAN RUB

Steps:

• In a shallow dish large enough to hold the salmon, combine the juices, salt and pepper.
• Add the salmon, turning to coat with the marinade.
• Let marinate at room temperature for 20 minutes, turning the fillets once.
• Preheat the oven to 425F.
• Line a shallow baking pan with aluminum foil and grease with a little of the melted butter.
• In a small dish, combine the orange zest, brown sugar, chili powder and minced garlic.
• Rub the marinated salmon with the brown sugar mixture.
• Place in the pan and drizzle with the remaining melted butter.
• Bake for 8 to 12 minutes.
• The big challenge here is not overcooking the fillets- 8 minutes will do for thin fillets (less than 1 inch) and no more than 12 minutes for the thicker fillets.

CHILI-RUBBED SALMON WITH VEGETABLES

Steps:

• Combine seasonings; rub evenly onto flesh sides of fish fillets.
• Heat oil in large nonstick skillet on medium-high heat. Add fish, skin sides down; cook 6 min. Turn; cook 2 min. or until fish flakes easily with fork. Remove from skillet; cover to keep warm. Wipe skillet with paper towel.
• Heat dressing in skillet. Add cabbage; cook and stir 1 min. Stir in beans; cook and stir 2 min. or until heated through. Remove from heat; stir in cilantro.
• Spoon cabbage mixture onto 4 serving plates; top with fish. Squeeze 1 lime wedge over each fillet. Serve with remaining lime wedges.

CHILI-RUBBED SALMON WITH VEGETABLE MEDLEY

Steps:

• Combine dry seasonings; rub evenly onto fish.
• Heat oil in large nonstick skillet on medium-high heat. Add fish; cook 4 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm. Wipe skillet with paper towel.
• Add dressing to skillet; heat on medium heat. Add cabbage; cook and stir 1 min. Stir in beans; cook 2 min. or until heated through, stirring occasionally. Remove from heat; stir in cilantro.
• Spoon cabbage mixture onto 4 serving plates; top with fish. Squeeze 1 lime wedge over each fillet. Serve with remaining lime wedges.

CHILI-MARINATED SALMON

Steps:

• To make the salmon, puree the parsley, chili, garlic and oil in a food processor. Season the salmon with salt and rub with the puree. Cover and refrigerate at least 2 hours.
• To make the corn, heat oil in a saucepan over medium heat, add shallots, garlic and chili and saute until soft, about 3 minutes. Add broth and corn, turn heat to high and cook 5 minutes, stirring occasionally. Stir in beans and arrowroot and simmer 2 to 3 minutes until thickened. Stir in salt and set aside.
• To make the salsa, heat 2 teaspoons oil in a medium skillet, add onion and garlic and saute until soft, about 5 minutes. Cool. Place in a food processor with the tomatillos and puree.
• Preheat oven to 350 degrees. If desired, place the salmon in a hot smoker for 15 minutes. Place the salmon, smoked or plain, on a baking sheet and roast until just cooked through, about 15 to 20 minutes.
• Place 1 piece of salmon on each plate; spoon some corn mixture and some salsa beside each piece. Garnish with red pepper and serve.