CHILI AND SAGE-RUBBED SALMON
Steps:
- Make the paste: Combine the oil and garlic in a small, heavy-bottomed saucepan. Place over low heat and cook until the garlic just barely begins to brown around the edges, 1 to 2 minutes. Add the ground coriander and cumin, and cook 1 minute, stirring constantly. Stir in the chili powder and black pepper and cook, stirring, 2 minutes longer. Add the sage and verjus, bring to a simmer, and cook until reduced and thickened to a paste, 1 to 2 more minutes. Remove from the heat, transfer to a bowl, and cool completely before using.
- Use your fingers to coat the salmon all over with the cooled chili paste. Cover and refrigerate for 2 hours.
- Wipe the paste from the salmon.
- Heat the oil over medium heat in a skillet large enough to hold all the salmon fillets. Sprinkle the salmon fillets with salt, place them in the pan, and cook gently until well browned and just cooked through, 3 to 4 minutes per side. Transfer the salmon to warm plates and serve immediately.
CHILI-RUBBED SALMON
Make and share this Chili-Rubbed Salmon recipe from Food.com.
Provided by evelynathens
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut ancho chilies in half lengthwise; seed and stem. Heat heavy large skillet over medium-high heat; add chilies and stir until chilies look dry and darken slightly in color, turning occasionally, about 2 1/2 minutes. Cool completely. Break chilies into 1/2-inch pieces. Grind coarsely in spice mill or coffee mill. Add oregano and grind to blend. Transfer to small bowl. Mix in salt and sugar. Stir in garlic, chipotle chilies, and lime juice. Whisk in oil. Add enough water to thin to spreadable consistency (about 1 tablespoon). (Can be prepared 3 days ahead. Cover and chill.).
- Preheat oven to 400°F Spread 2 generous teaspoons chili mixture over each salmon fillet. Place on rimmed baking sheet. Bake until salmon is opaque in center, about 10 minutes.
Nutrition Facts : Calories 255.9, Fat 9.9, SaturatedFat 1.5, Cholesterol 87.5, Sodium 845.6, Carbohydrate 6.1, Fiber 2, Sugar 1.1, Protein 34.7
CHILI-RUBBED SALMON
Categories Bake Low Carb Salmon Hot Pepper Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Cut ancho chilies in half lengthwise; seed and stem. Heat heavy large skillet over medium-high heat; add chilies and stir until chilies look dry and darken slightly in color, turning occasionally, about 2 1/2 minutes. Cool completely. Break chilies into 1/2-inch pieces. Grind coarsely in spice mill or coffee mill. Add oregano and grind to blend. Transfer to small bowl. Mix in salt and sugar. Stir in garlic, chipotle chilies, and lime juice. Whisk in oil. Add enough water to thin to spreadable consistency (about 1 tablespoon). (Can be prepared 3 days ahead. Cover and chill.)
- Preheat oven to 400°F. Spread 2 generous teaspoons chili mixture over each salmon fillet. Place on rimmed baking sheet. Bake until salmon is opaque in center, about 10 minutes.
- *Dried ancho chilies are available at Latin American markets, specialty foods stores and some supermarkets.
- **Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
CHILI RUBBED SALMON
Provided by Food Network Kitchen
Categories main-dish
Time 17m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat a large non-stick skillet over high heat. Add the oil and heat until shimmering. Rub the fish with the chili powder and season with salt. Carefully lay fish, skinned-side up in the skillet Cook the fish turning once until brown, crisp, and just firm, about 3 to 4 minutes on each side. Transfer the salmon to a serving platter and tent with foil to finish cooking, about 5 minutes more.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
CHILI AND SAGE-RUBBED SALMON
Steps:
- 1. Make the paste: Combine the oil and garlic in a small, heavy-bottomed saucepan. Place over low heat and cook until the garlic just barely begins to brown around the edges, 1 to 2 minutes. Add the ground coriander and cumin, and cook 1 minute, stirring constantly. Stir in the chili powder and black pepper and cook, stirring, 2 minutes longer. Add the sage and verjus, bring to a simmer, and cook until reduced and thickened to a paste, 1 to 2 more minutes. Remove from the heat, transfer to a bowl, and cool completely before using.
- 2. Use your fingers to coat the salmon with the cooled chili paste. Cover and refrigerate for 2 hours.
- 3. Wipe the paste from the salmon.
- 4. Heat the oil over medium heat in a skillet large enough to hold all the salmon fillets. Sprinkle the salmon fillets with salt, place them in the pan, and cook gently until well browned and just cooked through, 3 to 4 minutes per side. Transfer the salmon to warm plates and serve immediately.
- Wine Suggestions: Champagne or any good sparkling wine would be ideal here. The bubbles and acidity will put out the chili paste fire and cut right through the richness of the salmon. You'd also do well with a young, fruity rosé.
CHILI-RUBBED SALMON WITH PAPAYA AND SCALLIONS
Pure ground chiles work best in this recipe. Commercially prepared chili powder, which is a mixture of chiles and other seasonings, can be used as well.
Provided by Martha Stewart
Categories Salmon Recipes
Number Of Ingredients 10
Steps:
- In a small bowl, combine the chili powder, coriander, oregano, and 1/2 teaspoon salt. Sprinkle the salmon with salt and pepper. Rub the garlic onto the flesh side of the salmon; then rub the chili-powder mixture over the garlic. Set aside for 30 minutes.
- Heat grill or grill pan to medium high. Drizzle salmon with oil; place on grill flesh-side down. Grill 3 minutes, being careful not to burn chili rub. Turn; grill until opaque and just cooked through, about 4 minutes.
- Meanwhile, in a medium bowl, combine papaya and scallions. Place grilled fish on top of the Black Beans and Corn. Garnish with papaya mixture, and serve immediately with Vegetable-Salad Burritos.
SALMON WITH SWEET AND SPICY RUB
Make and share this Salmon With Sweet and Spicy Rub recipe from Food.com.
Provided by cookiedog
Categories High Protein
Time 17m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.
- Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.
CHILI-RUBBED SALMON WITH VEGETABLES
Spice things up at the dinner table with our Chili-Rubbed Salmon with Vegetables recipe. Enjoy zesty salmon alongside flavorful veggies tonight!
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine seasonings; rub evenly onto flesh sides of fish fillets.
- Heat oil in large nonstick skillet on medium-high heat. Add fish, skin sides down; cook 6 min. Turn; cook 2 min. or until fish flakes easily with fork. Remove from skillet; cover to keep warm. Wipe skillet with paper towel.
- Heat dressing in skillet. Add cabbage; cook and stir 1 min. Stir in beans; cook and stir 2 min. or until heated through. Remove from heat; stir in cilantro.
- Spoon cabbage mixture onto 4 serving plates; top with fish. Squeeze 1 lime wedge over each fillet. Serve with remaining lime wedges.
Nutrition Facts : Calories 330, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 29 g
CHILI-RUBBED SALMON WITH VEGETABLE MEDLEY
Savor the flavor of this Chili-Rubbed Salmon with Vegetable Medley. This Chili-Rubbed Salmon with Vegetable Medley includes lime, red cabbage and beans.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine dry seasonings; rub evenly onto fish.
- Heat oil in large nonstick skillet on medium-high heat. Add fish; cook 4 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm. Wipe skillet with paper towel.
- Add dressing to skillet; heat on medium heat. Add cabbage; cook and stir 1 min. Stir in beans; cook 2 min. or until heated through, stirring occasionally. Remove from heat; stir in cilantro.
- Spoon cabbage mixture onto 4 serving plates; top with fish. Squeeze 1 lime wedge over each fillet. Serve with remaining lime wedges.
Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 27 g
CHILI-RUBBED SALMON WITH ZUCCHINI AND SAUTEED CORN
You can use any salsa you like: mild, medium, or hot. For the best flavor, buy the fresh variety sold in the refrigerator section of grocery stores.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Heat broiler; set rack 4 inches from heat. Rub salmon all over with salt and pepper. Arrange on a rimmed baking sheet; sprinkle top of fillets with 1 teaspoon chili powder. Arrange zucchini around salmon; sprinkle with remaining teaspoon chili powder, and season with salt and pepper.
- Broil until fish is opaque throughout and zucchini is tender, 8 to 10 minutes.
- Meanwhile, in a large skillet, heat oil over high heat. Add corn and garlic; cook, tossing, until corn is tender and beginning to brown, about 5 minutes. Remove from heat. Stir in scallions and salsa; season generously with salt and pepper. To serve, place fillets on plates, and serve with zucchini and half the corn. Reserve other half of the corn for next day. Garnish with lime wedges, if desired.
Nutrition Facts : Calories 377 g, Fat 15 g, Fiber 4 g, Protein 38 g
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CHILI-RUBBED SALMON RECIPE | BON APPéTIT
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Servings 4
- Cut ancho chilies in half lengthwise; seed and stem. Heat heavy large skillet over medium-high heat; add chilies and stir until chilies look dry and darken slightly in color, turning occasionally, about 2 1/2 minutes. Cool completely. Break chilies into 1/2-inch pieces. Grind coarsely in spice mill or coffee mill. Add oregano and grind to blend. Transfer to small bowl. Mix in salt and sugar. Stir in garlic, chipotle chilies, and lime juice. Whisk in oil. Add enough water to thin to spreadable consistency (about 1 tablespoon). DO AHEAD Can be prepared 3 days ahead. Cover and chill.
- Preheat oven to 400°F. Spread 2 generous teaspoons chili mixture over each salmon fillet. Place on rimmed baking sheet. Bake until salmon is opaque in center, about 10 minutes.
- * Dried ancho chilies are available at Latin American markets, specialty foods stores and some supermarkets.
- **Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
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