This was tonight's dinner. I originally had in mind to make a recipe from the latest issue of Everyday with Rachael Ray but then decided that the flavors were too close to what I did last night so I had to change my mind. I bought Ellie Krieger's The Food You Crave a few weeks ago and hadn't cooked from it yet. I broke it open and found the following recipe. The original recipe was made on a grill but I didn't feel like dealing with the charcoal grill tonight so I made this in the kitchen.
This was very good. We all ate and enjoyed. The only change I made was cooking the fish with the skin on so we could get the Omega Fatty Acids. My son has eczema and I read that the acids in the skin are good for his eczema. Anything to help him out!
I used wild caught American sockeye salmon. Such a beautiful fish and just delicious to eat. Try and get wild caught salmon, not farmed. The flavor and texture are so different.
* Exported from MasterCook *
Pan Cooked Salmon with Sweet & Spicy Rub
Recipe By : adapted from The Food You Crave by Ellie Krieger
Serving Size : 4 Preparation Time :0:00
Categories : Fish Main Dishes
Amount Measure Ingredient -- Preparation Method
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2 tb light brown sugar
1 tb chili powder
1 ts ground cumin
1/2 ts salt
1/4 ts black pepper
4 6 oz fillets sockeye salmon -- skin removed
1 tb olive oil
In a small bowl, combine brown sugar, chili powder, cumin, salt and pepper. Mix well.
Remove pin bones (if there are any) from the salmon fillets. Rub each one with 1/4 of the rub mixture.
Preheat a cast iron skillet over MED-HIGH heat. Add the oil and then the salmon and cook for 5 minutes on the first side, 3-4 on the second side. First side should be the flesh side, not the skin side.
Transfer to a platter and serve immediately.
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Serving Ideas : sauteed snap peas and mashed potatoes
NOTES : Risa's note:
Original recipe calls for cooking the salmon on a grill outdoors.
RisaG
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