- 2 large dried ancho chilies* (about 1 ounce)
- 1 1/2 teaspoons dried oregano
- 1 1/4 teaspoons coarse salt
- 1 large garlic clove, pressed
- 1 teaspoon chopped canned chipotle chilies**
- 1 teaspoon fresh lime juice
- 1 tablespoon (about) water
- 4 6-ounce salmon fillets with skin
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.
Chili-Rubbed Salmon with Avocado Salsa
This delicious salmon recipe is ready in no time: slap on a brown sugar-chili powder rub, grill it up, and serve with a delicious 5-minute avocado and cherry tomato salsa.
- FOR THE SALMON:
- 4 whole (Individual Serving Size) Salmon Fillets
- 2 Tablespoons Olive Oil
- 3 Tablespoons Packed Brown Sugar
- 1-½ Tablespoon Chili Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Black Pepper
- Salt To Taste
- FOR THE AVOCADO SALSA
- 2 whole Ripe Avocados, Peeled, Pitted And Diced Into 0.5cm Cubes
- ¼ cups Cilantro, Chopped
- ½ cups Cherry Tomatoes, Halved
- 1 whole Lime, Juiced
For the salmon:
Preheat grill to medium heat.
Rinse salmon and pat dry. Brush salmon fillets with olive oil.
In a small bowl, combine brown sugar, chili powder, ground cumin and pepper. Spread the spices generously over the salmon fillets. Add salt to taste.
Cook salmon on the heated grill for 6-8 minutes per side, until cooked through.
For the avocado salsa:
Combine all ingredients and serve over the grilled salmon.
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Chili Rubbed Salmon
With school out for the summer, the kids have extra time on their hands and that means we parents need to come up with extra ways to keep them engaged and busy. Most kids love to cook, especially when the recipe is accommodating to little hands. This recipe for Chili Rubbed Salmon can become an art project because the kids can measure and combine the spices, sprinkle and rub them on the fish, and drizzle swirls of olive oil over everything. Studies also show that kids who help prepare food are more likely to eat it, so your kids are more likely to gobble up the salmon they helped prepare.
You can adapt the seasoning to your taste, making it spicier or more or less salty. If you have picky eaters in your family, consider leaving a portion of the salmon plain rather than rubbing it with the spices.
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- 4 teaspoons ground chili powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, plus more to taste
- 4 six-ounce salmon fillets, skin on
- Freshly ground pepper to taste
- 1 large clove garlic, minced
- 1 1/2 tablespoons olive oil
- 1/3 ripe red or yellow papaya, peeled, seeded, cut into fine julienne
- 2 scallions, cleaned, trimmed, and cut into fine julienne
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.
How to tell when your salmon is done
To avoid salmon from overcooking, it’s important to set a timer and check on your salmon at the earlier cook time suggestion.
Here are two ways to tell if your salmon is done:
- Use a fork- gently flake the middle portion of the salmon with a fork. If it flakes away easily, it is alert to arrive out. If it is wet and doesn’t want to flake, it is not alert.
- Use a thermometer- the internal temperature of the salmon (at the thickest part) should say 125°F (*see below)
*traditionally, the internal temperature of 145°F is suggested, however I suggest taking it off the heat at 125°F, covering with a baking dish, and allowing carryover cooking to terminate cooking it through.
This chili-rubbed salmon dinner makes the most of sheet-pan cooking
Who doesn’t love a good Sheet Pan Dinner? It’s the one-pan meal you might even get away with not cleaning up after, as long as you park that empty baking sheet in the oven till morning. (Raises hand: Guilty.) Well, maybe you don’t always love an SPD, if your efforts to combo-cook protein, carb and vegetable fall short now and then. And by that I mean potatoes that are underdone, meat that is unevenly done and greens whose moisture has left the building.
Doneness has to do with timing, of course, and SPD experts will point out that cooking those food groups in stages is key. Same single pan, but give some ingredients more time in the oven. The strategy fits right into the Dinner in Minutes universe, because we often multitask and prep while something is already on the heat and underway.
Here are the three top reasons to love this particular Sheet Pan Dinner: minimal prep and cleanup (see above) the sweet-and-spicy rub for the fish the potatoes will be cooked through by the time the fish is done. And a close fourth reason: The spring onions, or scallions, roast to a melting tenderness. A final spritz of lime juice is your citrus “sauce” that ties it all together.
Brown Sugar and Chili-Rubbed Salmon Sheet Pan Dinner
Here are the three top reasons to love this weeknight meal: minimal prep and cleanup the sweet and spicy rub for the fish the potatoes become crisped on the outside and stay tender on the inside.
Sometimes, a center-cut piece of salmon will have about 2 inches of thin belly on one side for even cooking, we like to tuck that bit under the fillet.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
Rinse the potatoes if they are 2 inches or more across, cut them in half. Place them on the baking sheet drizzle with 1 tablespoon of the oil and season lightly with salt. Toss to coat, then spread out evenly, with cut sides facing down. Roast (upper rack) for 10 minutes they will not be cooked through.
Meanwhile, trim and discard the root ends of the spring onions or scallions, then peel and discard any thin outer layers. Drizzle with another tablespoon of the oil and toss lightly to coat. Zest the lime, then cut it in half.
Take the baking sheet out of the oven. Push the potatoes to one side to clear room for the salmon. Add the spring onions or scallions to the pan, either around the edges or in a separate cleared space. Season them lightly with salt. Sprinkle them with the lime zest.
Use a fork to stir together the brown sugar, chili powder and 1/2 teaspoon salt in a small bowl. Brush the tops of each salmon fillet with the remaining tablespoon of oil, then rub the brown sugar mixture evenly over each one.
Return the pan to the oven roast (upper rack) for about 12 minutes there will still be some slightly translucent flesh at the center of the fish), or you can keep roasting the salmon until it is done to your liking. The onions or scallions and potatoes should be cooked through.
Mix orange juice, 1/4 cup of the oil, honey and 2 tablespoons of the Seasoning Mix in small bowl with wire whisk until well blended. Set dressing aside.
Mix remaining Seasoning Mix and sugar in small bowl. Brush salmon with remaining 1 tablespoon oil. Rub seasoning mixture on both sides of salmon.
Grill salmon over medium heat 5 to 6 minutes per side or until fish flakes easily with a fork. Grill peach halves over medium heat 3 minutes per side or until grill marks appear. Cool then cut peaches into slices.
Divide salad greens among 6 plates. Top each with peach slices, raspberries and a salmon fillet. Serve with dressing.