Spicy Hot Pepper Salmon Food

HOT AND SPICY SALMON FILLET

Steps:

• For the hot & spicy mixture: Add the brown sugar, dried coriander, cumin, smoked paprika, chili powder, salt and pepper to a smaller bowl. Mix all.
• For the salmon: Place the fillets on the work surface. Cover them on both sides with the spice mixture and rub.
• Transfer them to a skillet, drizzle them with the lemon juice, and sprinkle some orange zest.
• Add the fresh oregano and orange wedges, drizzle the olive oil, then bake for 15 minutes at 360⁰F/180⁰C.

SPICY HOT PEPPER SALMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray.
• Mix spinach, 1 teaspoon lemon juice, 1 teaspoon lime juice, and 1/2 teaspoon chipotle powder in a large bowl. Cover the bottom of the baking dish with the mixture and set aside.
• Mix tomatoes, red onion, jalapeno peppers, habanero peppers, black olives, remaining lemon juice, remaining lime juice, and remaining chipotle powder together in a large bowl. Mix thoroughly.
• Place salmon fillets on top of spinach in the baking dish and top with tomato mixture.
• Bake in the preheated oven until fish flakes easily with a fork, about 14 minutes.

SALT AND PEPPER SALMON

Steps:

• Run your finger up and down the center of the salmon feeling for any pin bones. Remove any that you find with a needle-nosed pliers or tweezers. With a sharp knife cutting across the width of the salmon, divide it into 4 equal portions. Lightly salt the salmon and let sit a couple minutes; this will help you get crispy skin.
• Heat a 2-count, about 2 tablespoons, of olive oil in a large skillet over medium-high heat until the oil is almost smoking. Season the salmon with pepper, and rub about 1 1/2 tablespoons butter on the skin side of each fillet. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.
• Flip the salmon and cook until flesh side is nicely seared, 1 to 2 minutes.
• Transfer the salmon to a platter and serve with the Smashed Potatoes.
• Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt. If they're large, cut them in half. Bring to a boil and simmer until the potatoes are fork tender, 20 to 30 minutes. Drain. Stick a fork into the potatoes, 1 at a time, lift them out of the colander and peel with a paring knife. Toss the potatoes into a bowl and roughly crush them. Drizzle with olive oil and season with salt and pepper.
• Heat 2 tablespoons olive oil with the butter in a medium saucepan over medium heat until the butter melts. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes. Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot. Season with salt and pepper. Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil add the parsley and dill and taste for salt and pepper. Scatter the watercress over the top, fold it in just until it wilts and call it a day.

SEARED SALMON WITH SPICY RED PEPPER AIOLI

Steps:

• Preheat the oven to 400 degrees F.
• For the aioli, chop the garlic and chipotle pepper together on a cutting board to make a coarse paste. Place the paste in a food processor, add the lime juice and roasted red peppers, and purée. Add the mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and process until smooth. Set aside.
• For the salmon, place a large (12-inch), dry cast-iron skillet over high heat for 5 minutes. Place the salmon fillets on a board, pat dry with paper towels, and rub all over with olive oil. With the fillets rounded side up, sprinkle them with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper.
• Place the salmon in the skillet rounded side down and cook over medium-high heat for exactly 2 minutes without moving! Using a large metal spatula, turn the fillets rounded side up and place the skillet in the oven. Roast for 3 to 4 minutes, until the centers are rare. Cover the pan loosely with aluminum foil and allow the salmon to rest for 3 to 4 minutes for medium-rare or 5 minutes for medium. Serve the salmon hot with the aioli and a wedge of lime for squeezing.

SPICY SALMON CAKES / SWEET RED PEPPER SAUCE

Steps:

• Heat olive oil in a skillet over medium heat.
• Add onion and celery.
• Saute until soft, about 5 minute Add dried mustard and cayenne.
• Mix well and saute for 2 additional minutes.
• Remove from heat and allow to cool.
• In a large bowl, combine onion mixture, salmon, 3/4 cup of bread crumbs, 1/4 cup of mayonnaise, egg, salt and pepper.
• Mix well and form into 10-12 patties about 1/2" thick.
• Coat each patty with the remaining bread crumbs.
• Heat about 1/4 inch of oil in a skillet over medium-high heat.
• When hot, add patties in batches and fry until golden brown (about 3 min per side).
• Drain patties on paper towels.
• Cover and place in a warm oven until ready to serve.
• To make the sweet red pepper sauce, combine 1 cup of mayo, 1/4 cup of roasted red peppers, 1 tablespoon of lime juice and 2 tsp of sugar in a blender.
• Blend until smooth.

SWEET PEPPER SALMON

Steps:

• 1. Place almonds in large zip top bag and crush until size of coarse breadcrumbs. Add chili powder, paprika, and garlic pepper. Shake to mix.
• 2. Preheat large saute pan on medium 2-3 minutes. Coat salmon with cooking spray; place in zip top bag. Seal bag and shake or press with fingertips to coat salmon evenly.
• 3. Remove pan from heat and coat with cooking spray. Add salmon; cook 3-4 minutes on each side until done.
• 4. Remove salmon from pan. Add syrup and soysauce to pan; cook 1-2 minutes or until sauce begins to thicken. Serve sauce over medium salmon.

SAUTEED SPICED SALMON

Steps:

• Combine the dill, chili powder, lemon-pepper and cumin; rub over fillets. , In a large nonstick skillet coated with cooking spray, cook salmon in oil over medium-high heat for 5-6 minutes on each side or until fish flakes easily with a fork. Serve with lemon if desired.

SPICY SALMON PATTIES

Steps:

• Place the first 5 ingredients in a blender or food processor; cover and process until mixture resembles fine crumbs. , In a bowl, combine the eggs, salmon, onion, green pepper, jalapeno, garlic and 1/2 cup crumb mixture. Shape into eight 1/2-in.-thick patties. Coat with remaining crumb mixture., In a large nonstick skillet over medium heat, cook patties in oil until golden brown, 4-5 minutes on each side.

WILD SALMON WITH PEPPER SAUCE RECIPE BY TASTY

Steps:

• Add the salmon, garlic clove, lemon juice, olive oil, oregano, saffron, salt, and pepper to a large bowl and stir until the salmon is well coated.
• Marinate for at least 20 minutes, and up to 24 hours.
• Add the bell pepper, garlic, mint, olive oil, lemon juice, cumin, caraway, pepper, chile flakes and salt to a blender or food processor and blend until well combined.
• Heat a pan over high heat with a drizzle olive oil. Once the oil is glistening, add the salmon. Cook for 2 minutes.
• Gently flip the salmon over and turn off the heat. Put the lid on the pan and let it continue to cook for 5 minutes.
• Serve salmon with harissa.
• Enjoy!

BROILED SWEET-AND-SPICY SALMON WITH PINEAPPLE

Steps:

• Heat broiler, with rack in top position. Cook rice according to package instructions. Meanwhile, in a small bowl, stir together maple syrup and cayenne pepper. Season salmon with salt and pepper. Spray a rimmed baking sheet with cooking spray, arrange salmon and pineapple in a single layer, and brush with half the maple syrup glaze. Broil until salmon is cooked through, 8 to 11 minutes, brushing salmon and pineapple with glaze halfway through. Cut pineapple into chunks. Add cilantro to rice and fluff with a fork. Serve rice with salmon, pineapple, and lime wedges, if desired.

BROILED SALMON WITH SPICY MAPLE BASTING SAUCE

Steps:

• In a small heavy saucepan combine maple syrup, water, gingerroot, garlic, red pepper flakes, and salt and simmer until reduced to about 1/2 cup.
• Cool basting sauce.
• Preheat broiler.
• Arrange salmon, skin sides down, on oiled rack of broiler pan and season with salt. Broil salmon about 4 inches from heat 4 minutes. Brush salmon with sauce and broil until just cooked through, about 6 minutes more.