Sunday, January 6, 2013

Sugar Rubbed Salmon w/ Spinach Salad & Pineapple/Papaya Salsa

I love Salmon!  And it's healthy for me!   This is one of my favorite recipes.  It can be done using salmon filets, whole salmon sides, grilled outside, baked in the oven, pan seared.  The Sugar Rub works great on chicken, pork, steaks, etc.  I generally make up a triple batch and keep it around the house to use.  I hope you enjoy this one. 

Sugar Rubbed Salmon w/ Spinach Salad & Pineapple/Papaya Salsa

Yield 4 Servings

 Dry Sugar Rub


2 Tablespoons sugar

1 tablespoon chili powder

1 teaspoon black pepper

½ tablespoon ground cumin

½ tablespoon paprika

½ Tablespoon Salt

¼ teaspoon dry mustard

Dash of cinnamon


4 Salmon Filets – 4 to 6 oz each – skin removed

Extra Virgin Olive Oil as needed



4 cups Baby Spinach

2 tablespoons Champagne Vinegar

4 tablespoons Extra Virgin Olive Oil

Salt and Pepper to taste



1cup diced Cucumber

1 cup diced Pineapple

1 cup diced papaya

¼ cup diced red onion

2 Tablespoons Honey

3 Tablespoons Orange Juice

Mix the ingredients for the dry sugar rub.  Pat dry the Salmon filets and sprinkle generously with the rub.


Heat a sauté pan over medium to high heat.  Drizzle with approximately 1 tablespoon of Extra Virgin Olive Oil.  Place the Salmon steaks presentation side down.


Cook the Salmon steaks for approximately 3 minutes, checking to see if caramelized.  Turnover and turn the heat down to medium.  Finish cooking filets for approximately 4 – 5 minutes or until doneness that you like.  Remove from pan and set aside.


For the Spinach Salad


Place spinach in a bowl and sprinkle with the champagne vinegar and oil.  Sprinkle a bit of salt and pepper.  Mix.  Set aside


For the Salsa:


Mix all of the ingredients and set aside.


To Plate:


Place a salmon filet in the center of the plate.  Top with a generous handful of spinach and top with the Salsa


Serve and enjoy


Dry Sugar Rub can be used on pork, steaks, chicken, etc.


Salsa can be made 1 day in advance – Dry sugar rub will keep for 3 – 4 weeks in a tight container


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