Spice Rubbed Salmon Food

SPICE-RUBBED SALMON

Steps:

• Season salmon filets with pepper. Rub grilling spices into flesh side of fillets. (If you are not grilling right away, refrigerate, wrapped in plastic, for up to 2 days.)
• Preheat oven to 400 degrees. Heat a large, ovenproof saute pan over medium-high heat. Drizzle olive oil over both sides of fillets. Place fillets spice side down in hot saute pan. Sear until the spices are brown, about 3 minutes. Carefully turn salmon, and transfer saute pan to oven. Bake until fillets are firm to the touch, 5 to 7 minutes. Serve with black beans and corn.

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.

SPICE-RUBBED SAUTEED SALMON

Steps:

• Preheat oven to 375 degrees F.
• Using a sharp knife, slash the salmon skin to form cross-hatch marks. Stir the spices together in a small bowl, and then rub over the flesh side of the salmon.
• Heat the oil in a medium oven proof non-stick skillet over medium-high heat. Place the salmon, skin-side up, and cook until seared and golden, about 3 minutes. Turn the salmon and cook until the skin sizzles and fries, about 1 minute. Transfer the skillet to the oven and continue cooking until the salmon is firm to the touch, about 4 minutes.
• Transfer the fillets to 4 plates. Serve with the sauteed greens, if desired.

SPICE-RUBBED SALMON WITH HERB SAUCE

Steps:

• Make the salmon: Pulse the coriander and fennel seeds in a spice grinder until coarsely ground. Transfer all but 1 teaspoon of the spice mixture to a small bowl and stir in the sugar and 2 teaspoons salt (reserve the remaining 1 teaspoon spice mixture for the sauce).
• Line a rimmed baking sheet with foil. Place the salmon skin-side down on the foil. Rub the salmon with the olive oil, then sprinkle with the sugar-spice mixture. Refrigerate, uncovered, 1 hour.
• Meanwhile, make the herb sauce: Puree the parsley, chervil, chives, lemon zest and juice and the reserved 1 teaspoon spice mixture in a blender until a coarse paste forms. With the machine running, gradually add the olive oil and 1/4 cup cold water and puree until smooth. Season with salt and pepper.
• Preheat the broiler. Pat the salmon dry with paper towels. Broil the salmon until the top is browned and a thermometer inserted into the center registers 110˚, 9 to 11 minutes. Let rest 10 minutes on the pan. Transfer the salmon to a serving platter with 2 large spatulas, removing the skin. Serve with the herb sauce.

SMOKY SPICE-RUBBED GRILLED SALMON

Steps:

• Combine all the spices in a small bowl. Squeeze lime juice over salmon then rub in the spices to completely coat; set aside to rest about 5 minutes.
• Meanwhile, in a large saute pan, heat oil over medium heat. Add onions and sauté 2 minutes; add beans, corn and salt and cook until heated through, about 6 - 8 minutes. Remove from heat and toss in cilantro and lime juice. Makes 3 1/2 cups.
• Heat a clean outdoor grill (make sure the grates are clean and lightly oiled) or if cooking indoors a lightly oiled grill pan over high heat. When hot, grill the salmon for about 5 minutes on each side or until the fish is opaque throughout. Serve with black beans, corn and lime wedges.

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.

SPICE-RUBBED SALMON

Steps:

• 1. Season the fillets on both sides with salt and pepper to taste. Grind the fennel seeds coarsely in a coffee or spice grinder, and mix them with the rosemary and orange zest. Press this mixture into the top (nonskin side) of each fillet. Let sit, refrigerated and covered, for up to 24 hours.
• 2. When you're ready to cook, preheat the oven to 450°F. Preheat a large nonstick skillet over medium-high heat for 3 or 4 minutes. Add the oil or butter and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 1 minute, or until the spice mixture forms a nicely browned crust.
• 3. Turn the fillets and cook about a minute more, then transfer to the oven. Cook about 4 minutes for rare salmon, 5 to 6 minutes for medium-rare, and 8 minutes for well done.
• With MINIMAL Effort:
• Seed-Rubbed Salmon: Combine 2 tablespoons raw, shelled pumpkin seeds (pepitas) and 2 tablespoons (roughly) dried porcini pieces in a coffee or spice grinder and grind to a coarse powder. Press some of the mixtue into the top (nonskin side) of each of the fillets and cook as above.
• Spice-Rubbed Salmon. Combine 1 tablespoon coriander seeds or ground coriander, 1/4 teaspoon whole or ground cloves, 1 1/2 teaspoons cumin seeds or ground cumin, and 1 teaspoon freshly grated nutmeg. Press some of the mixture into the top (nonskin) side of each of the fillets and cook as above.
• This technique will work with nearly any spice, herb, or other rub you can think of. Try curry powder; minced lemon zest and parsley; minced lime zest and cilantro; or ground nuts and shallots.
• Substitute whole or clarified butter, peanut oil, or a neutral oil such as grapeseed or canola for the olive oil.

CAJUN SPICED SALMON

Steps:

• Put the salmon in a bowl, pour over the lime juice and leave the salmon to 'cure' for 5 mins. Meanwhile, mix all the spices together with the sugar. Lift the salmon out of the lime juice and roll in the spices so it's completely coated.
• Heat grill to high. Grease a baking tray, then sit the salmon, flesh-side up, on the tray. Grill for 5 mins, until the salmon is cooked through and the edges are starting to blacken. While the salmon is cooking, gently mix all the salsa ingredients together with the roughly chopped coriander. When the fish is cooked, serve with the salsa, some rice and the coriander sprigs.