Spice-Rubbed Salmon
·
1 teaspoon chili powder
·
¼ teaspoon ground cumin
·
⅛ teaspoon ground cinnamon
·
½ teaspoon fine grain sea salt
·
a few grinds of black pepper
·
4 salmon fillets
·
2 Tablespoons ghee or unrefined coconut oil (or olive oil, but
doesn’t hold up to heat as well)
·
1.
In a very small bowl, stir together the chili powder, cumin,
cinnamon, salt and pepper. Place the side of salmon on a cutting board, skin
side down. Pat fish dry with a paper towel. Rub the spice mixture evenly over
the top of the fish. If you have time, allow the fish to sit coated with the
spices for 15 minutes at room temperature.
2.
Heat a large skillet over medium-high heat. Add the ghee or
coconut oil. When the oil is hot, but not smoking, place the salmon spice-side
down in the skillet. Sear for 3 minutes.
3.
Turn all the pieces over and cook for an additional 3-4 minutes.
Do not overcook! Serve immediately.
If
you are using a salmon that is thick, you may need to finish it off in a 350
oven for about 6 minutes. You want the fish to get to the point where it starts
to flake with a fork, but is still slightly rare in the center – it will keep
cooking off the heat. (Pamela Salzman) Serves 4-6
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