Chili Rubbed Seared Salmon
Morgan Palmedo
ingredients
- 1 t chili powder
- 1t ground cumin
- 1 t ground coriander
- 1 t salt
- 1 t curry powder
- 1 t ground mustard
- 1 t sugar
- 4 6 oz salmon fillets
- 2T olive oil
- 1 T butter
- 6 T rice vinegar
- 3 T soy sauce
- 2 T sesame oil
- 2 T fresh cilantro
- 1 T finely chopped ginger
- 1 t sugar
- 5 C shredded coleslaw mix for cabbage & carrots
- 1 med. onion, thinly sliced
- 1/2 c chopped cilantro
- 2 minced garlic cloves
- 1 T sugar
- 2 T lime juice
- 1 T olive oil
- 1/4 t ground red pepper
- 2 t whole cumin seed, toasted
- 3/4 t salt
directions
- 1
Combine chili powder, cumin, coriander, salt, curry powder, ground mustard and sugar and sprinkle over each fillet. Cover with plastic wrap and refrigerate 3 hours or overnight.
- 2
Heat oil and butter in skillet. Add fillets (seasoned side down) Sear until brown and crisp. (3-4 min. ea side)
- 3
TO MAKE SAUCE
- 4
Whisk vinegar and next 5 ingredients together. Spoon some over each fillet and pass the rest.
- 5
TO MAKE COLE SLAW
- 6
Combine cabbage, onions and cilantro in large bowl.
- 7
Whisk together garlic,sugar, lime juice, olive oil, pepper, cumin and salt in a large bowl. Pour dressing over cabbage mixture and toss well.
- 8
and toss well.
notes
Serve salmon over the slaw and pass sauce
Source: Jay Brown
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