Cinnamon Cumin Rub For 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

SPICE-RUBBED SALMON

Steps:

• In a small bowl, mix the first 10 ingredients. Rub fillets with seasoning mixture; drizzle with oil., Place salmon on a lightly oiled rack, skin side up. Grill, covered, over high heat or broil 3-4 in. from heat 5 minutes. Turn; grill 4-6 minutes longer or until fish just begins to flake easily with a fork.

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.

CINNAMON CUMIN RUB FOR SALMON

Steps:

• Combine ingredients and rub on fish!

CUMIN DRY RUB SALMON

Steps:

• Combine dry ingredients and rub evenly over both sides of salmon.
• Place salmon on grill rack coated with cooking spray. Grill 4 minutes on each side, or until fish flakes when tested.

CEDAR PLANKED SALMON WITH SPICE RUB

Steps:

• Soak plank in a tub of cold water for at least 1 hour and up to 12 hours.
• Score top side of salmon in about 2"/5cm diagonal strips but do not cut through the skin.
• Rub olive oil into salmon.
• In a small bowl combine sugar, paprika, salt, black pepper and cumin.
• Rub into slits.
• Allow salmon to marinate 10 to 20 minutes.
• Place salmon on soaked plank.
• Place the whole thing, plank and salmon, on the rack of a barbecue.
• Close the lid or cover fish with an inverted metal baking dish and barbecue 20 to 25 minutes or until salmon is cooked through.
• Remove cover for the last 5 minutes of cooking.
• Do not turn fish during cooking. This can be brought to the table on the plank decorated with fresh herbs or the salmon can be transferred with a wide lifter to a serving platter or a clean plank.
• Bonnie Stern.

FOUR-SPICE SALMON

Steps:

• Season fillets on both sides with salt and pepper. If necessary, combine spices and grind them to a coarse powder in a coffee or spice grinder. Press some of the mixture onto the top of each fillet.
• Heat a large nonstick skillet over medium-high heat for 2 or 3 minutes. Add the oil or butter and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 2 to 3 minutes, or until the spice mixture forms a nicely browned crust.
• Turn the fillets and cook for another 2 to 3 minutes, or until the salmon just slightly resists when pierced with a thin-bladed knife.

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.