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
Salad
4 cups Baby Spinach
2 tablespoons
Champagne Vinegar
4 tablespoons Extra
Virgin Olive Oil
Salt and Pepper to
taste
Salsa
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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