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.
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