Salmon With Sweet And Spicy Rub Food

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.

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.

SWEET AND SPICY SALMON

Steps:

• In a small bowl, mix together all of the dry spices.
• Spray each piece of salmon with cooking spray and rub the spice rub onto the fish.
• In a pan: Using a saute pan, heat 1 tbsp of olive oil over medium heat. Add the salmon, skin side down, and cook on one side for 4-5 minutes. Flip the salmon and cook for an additional 2-3 minutes until done to your liking. For medium cooked salmon, turn the heat off when you flip the fish and let it continue to cook in the pan for 2-3 minutes.
• On the grill: Place the salmon on the grill skin side down. Cook for 4-5 minutes until it is becoming pink and opaque on the sides. Flip and cook for 2-5 minutes to the level of doneness you prefer. For easier flipping, place the salmon on foil to be sure it won't stick to the grill.

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.

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

SWEET AND SPICY GRILLED SALMON

Steps:

• Preheat an outdoor grill or grill pan on medium high.
• Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.
• Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.
• Transfer the fillets to individual plates and serve with the celery slaw.

SWEET AND SPICY SALMON RECIPE

Steps:

• Preheat oven to 400F.
• MARINATE SALMON: Place juice, maple syrup and soy in a ziploc bag along with salmon. Marinate for 20-30 minutes.
• MAKE RUB: Combine all Rub ingredients in a small bowl and mix well.
• PREPARE SALMON: Remove salmon fillets from the marinade. Discard the marinade. Place salmon fillets on a rimmed pan lined with foil or parchment paper. (If using foil, spray with oil for easy clean up). Generously sprinkle rub on top and sides of salmon (if you have a little extra and your salmon has no skin, cover that too).
• ROAST SALMON AND SERVE: Roast salmon for 10-12 minutes just until it flakes (rule of thumb is 10 minutes per inch of thickness). Don't overcook. Salmon should be medium with a bit of darker pink in the middle if you don't want it dry. Serve hot or at room temperature with lemon slices. Can be cooled, then refrigerated for a day and brought to room temperature before serving.

SWEET AND SPICY DRY RUB ON RIBS OR SALMON

Steps:

• Mix all ingredients together.
• Spread 1/2 cup on 4 pounds of pork ribs.
• Wrap in plastic wrap overnight then in aluminum foil. This can be baked right away as well.
• Bake in 200 degree oven for 4-5 hours.
• Good at this point,but I like to grill them the next day in my (Bourbon, Vadalia Onion Barbecue Sauce recipe #66477) See picture on this recipe. Check it out!
• Unwrap coat with sauce recipe #66477 and grill 5 minutes on each side a little longer if chilled. Serve with extra sauce on the side.

SWEET & SPICY GLAZED SALMON

Steps:

• Combine the brown sugar, mustard, soy sauce, paprika, ginger and oil in a small saucepan. Bring to a boil. Cook and stir until brown sugar is dissolved., Place salmon skin side down on a greased broiler pan. Sprinkle with pepper and salt., Broil 6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork, brushing glaze over salmon during the last 1-2 minutes of cooking.

SPICY SALMON RECIPE

Steps:

• Remove the salmon from the refrigerator and let it stand at room temperature for 10 minutes while you prepare the other ingredients. Heat the oven to 375 degrees F. Line a large baking dish or rimmed baking sheet with a piece of aluminum foil large enough to easily wrap all the way around the salmon and seal it. Lightly coat the foil with nonstick spray. With paper towels, lightly pat the salmon dry. Place the salmon in the center.
• In a small bowl, stir together the brown sugar, chipotle chile powder, lime zest, and salt. Brush the salmon with the olive oil (or melted butter) and lime juice. Sprinkle with the chipotle seasoning mixture, rubbing if needed to coat the salmon evenly.
• Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
• Bake the salmon for 12 to 18 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1 inch thick) check early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
• Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes, until the top of the salmon is slightly golden and the fish is cooked through. Watch the salmon closely as it broils to make sure it doesn't overcook. Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long-salmon can progress from not done to overdone very quickly. As soon as it flakes easily with a fork, it's ready. Alternatively, you can check the salmon's temperature with an instant-read thermometer. At 145 degrees F, it is done.
• To serve, cut the salmon into portions. Sprinkle with fresh cilantro or top with an extra squeeze of lime juice as desired.

BROILED SALMON WITH SWEET AND SPICY RUB

Steps:

• Place the salmon fillets on a foiled lined rimmed baking sheet. Place an oven rack about 6 inches from the top of the oven and preheat the broiler to high.
• Prepare the rub. In a small bowl, combine the coconut sugar, chili powder, smoked paprika and salt.
• Drizzle the olive oil evenly over the salmon fillets, then massage the desired amount of the salmon rub into the top of the salmon (you may not need it all).
• Broil the salmon for 5-10 minutes, depending on the thickness (see Notes), or until the salmon flakes easily with a fork. Serve and enjoy!

SPICY RUB FOR GRILLED SALMON

Steps:

• Fire up the grill.
• To make the spice rub, combine the brown sugar, paprika, salt, pepper, and thyme in a small bowl.
• Rub both sides of the salmon fillets with all of the spice mixture.
• Brush the grill and fish with oil.
• Grill over direct heat, covered, with the vents open.
• When the salmon is marked by the grill, flip the fish and finish cooking.
• It will require a total grilling time of around 10 minutes, depending on the heat of the grill.
• The sugar in the spice rub can burn easily, so watch it closely.
• A step ahead: The spice rub can be made a couple days ahead and stored, tightly covered, at room temperature.

SWEET AND SPICY SALMON WITH GRAPEFRUIT SALSA

Steps:

• 1. Preheat oven to 375°F. 2. Combine paprika, onion and garlic powder, salt, oregano, thyme, black pepper, cayenne pepper and brown sugar in a small bowl. 3. Cut salmon into 4 portions and brush with oil. Distribute the rub over the salmon generously coating all surfaces. Place salmon on a shallow baking pan with sides. 4. Bake for 15 to 20 minutes, until fish flakes easily. 5. Coarsely chop grapefruit into bite size pieces. Combine all salsa ingredients and serve with salmon. Grapefruit salsa can be made ahead and refrigerated until ready to serve.

SWEET AND SPICY DRY RUB

Steps:

• Add all ingredients to a bowl and stir to combine. Use immediately or store in an air-tight container for later use.
• To use, sprinkle a generous amount of the dry rub over meat or fish. Pat the rub into the surface of the meat to help it adhere. Grill the coated meat over an open flame or add to a hot, well oiled skillet.

SWEET AND SPICY SALMON WITH LENTILS

Steps:

• Sweet and Spicy Salmon:
• Cut the salmon in cutlets of 1½ inch thick
• Place the ingredients for the rub in a shallow bowl and mix well
• Brush the salmon with olive oil
• Sprinkle and rub the rub mixture onto the salmon
• Spray the griddle with some cooking oil and heat it up
• Put the salmon on the griddle flesh side down, cook 4-5 minutes for medium doneness (add 2 extra minutes for well done)
• Turn on the other side, cook 4-5 minutes for medium doneness (add 2 extra minutes for well done)
• Lentil side dish:
• Put the lentils in a medium size pot with 3 cups of water and boil on high heat for about 20 minutes, until soft
• Meanwhile swirl the oil in a cooking pan, add the onions, sauté until onions are soft for about 2 minutes
• When the lentils are cooked, remove from the heat, drain
• Add the lentils to the onions; then add the garlic, rice vinegar, dill, salt, pepper
• Mix well and cook for about 3 minutes
• Serve with the sweet and spicy salmon. Absolutely delicious!