I love salmon and since we’re eating lighter this month, I’m on the lookout for new salmon recipes. The thing is, I like the flavor of salmon and don’t want to cover it up too much. This recipe had a nice balance of flavor and spice and I could still taste the salmon. My husband liked it so much, he gave it a 9 out of 10 and literally licked the plate clean! I made it with a beet salad and mashed potatoes. The beet salad was a refreshing compliment to the spice of the salmon, so I’ve included the recipe for that here.
30 minutes for the salmon, 1 hour 15 minutes including the potatoes and beet salad prep
1 lb salmon, boned with skin on
2 tbsp olive oil
1 tsp ancho chile powder
2 tbsp ground cumin
1 tbsp brown sugar
2 tbsp lime zest
1 tsp salt and 1/4 tsp freshly ground pepper
1 1/4 cup cream
1 medium garlic clove, minced
1 tbsp chipotle chiles, minced (use 2 if you like lots of heat)
1 tbsp freshly squeezed lime juice
1/2 tsp sea salt and freshly ground pepper
3 tbsp chopped cilantro
Make the rub: Put all ingredients in a small food processor or spice mill and pulse into blended.
Preheat oven to 350 degrees.
-Coat the flesh side of salmon generously with the rub. You’ll probably have leftover rub which you can save for next time! Heat a saute pan on high heat for 1 minute. Put 2 tbsp olive oil in pan and wait 1 minute. Then add the salmon, rub side down, skin side up to the pan. Sear for 1 minute, then flip and sear for 1 more minute. Put salmon in oven and cook ro 10-15 minutes until done. Check for doneness by checking the fattest part of the filet and see if it flakes. If it’s a little pink, that’s fine. You don’t want it to be dry.
-While the salmon is cooking, make the sauce. Put 1 tbsp of olive oil in a pan and heat over medium heat for 1 minute. Add garlic and chipotle chile and cook for 1 minute. Add cream, lime juice and sea salt and pepper. Cook until slightly thickened and sauce like. Taste for seasoning.
-Serve by putting a spoonful of sauce on the plate, place the salmon on the sauce and top with fresh cilantro.
4-5 small to medium beets
2 blood oranges or tangelos
2 handfuls of arugula
3 tbsp chopped flat leaf Italian parsley
1/4 red onion, sliced thinly
2 tbsp hazelnut oil
1 tbsp olive oil
1 tsp flower water
1 1/2 tbsp red wine vinegar
sea salt and pepper
Roast the beets. (I usually do this a day or so ahead when I’m doing other cooking and then it’s quick on the night of the meal) Preheat oven to 400 degrees. Wash beets and trim away greens, leaving 1/2 inch or so of stem. Toss beets with 1 tbsp of olive oil and 1/2 tsp salt and pepper. Put in roasting dish and add a splash of water. Cover with foil and roast for 40 minutes or until beets are tender. Allow to cool, trim off stem and ends and peel with fingers. Slice into quarters and put in a medium bowl.
-Take the oranges or tangelo and trim off each end. Put on cutting board and peel off skin and pith. Hold peeled orange over a small bowl and using a small paring knife, remove orange segments from the membranes. Transfer the segments and the juice into bowl with the beets.
-Add the arugula, onions and parsley.
- Put the oils, vinegar, flower water and 1 tsp salt and pepper in a small bowl and whisk together. -Add the oil to the beet mixture and toss gently to combine. Serve.