SMOKY AND SPICY ROASTED SALMON
Inspired by the smoke, spice and sweetness that characterize classic dry barbecue rubs, this super easy salmon recipe skips the grill, making for easy cleanup and a dinner that's doable any night of the week. While a fragrant rub like this one might overpower a milder fish, salmon stands up to strong flavors beautifully. This dish works well with summer picnic sides like coleslaw and potato salad, but it is equally good with roasted potatoes and a simple green salad. The rub is only mildly spicy as written, so add a pinch of cayenne if you'd like a little more kick.
Provided by Lidey Heuck
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 450 degrees. Pat the salmon fillets dry with a paper towel and place them in an ovenproof baking dish large enough to hold them without crowding.
- In a small bowl, combine the brown sugar, salt, mustard powder, paprika, chili powder, pepper and garlic powder; mix well with a fork.
- Sprinkle the spice rub over the fillets, then turn them, pressing gently, to coat all sides with the rub. Brush the fillets all over with the olive oil.
- Roast the salmon for 12 to 14 minutes, depending on the thickness of the fillets, until it flakes easily and is just cooked in the center. Let the salmon rest for 5 minutes, then sprinkle lightly with salt and serve.
SPICY HONEY-CHIPOTLE SALMON BOWL
This is an easy meal to put together because it incorporates cooking on a sheet pan. If you are starting with fresh salmon you must adjust the cooking times.
Provided by thedailygourmet
Categories Salmon Fillets
Time 1h5m
Yield 2
Number Of Ingredients 12
Steps:
- Bring chicken broth and butter to a boil in a saucepan. Add rinsed brown rice and reduce heat to medium-low. Cover and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. When finished, remove from the heat, cover, and keep warm.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- When the rice has about 30 minutes left, combine green beans, sweet potato, olive oil, salt, and pepper in a bowl; toss to combine. Transfer to the prepared baking sheet, separating green beans on one side and sweet potatoes on the other.
- Combine honey, chipotle pepper, and garlic in a bowl; season to taste with salt and pepper. Brush mixture onto frozen salmon and place on top of the green beans, skin-side down (this step is important.)
- Roast in the preheated oven until vegetables are soft and salmon flakes easily with a fork, 30 to 35 minutes.
- Remove from the oven. Divide rice between 2 bowls. Top each bowl with vegetables and a salmon fillet. Sprinkle toasted pecans over top.
Nutrition Facts : Calories 601.5 calories, Carbohydrate 75 g, Cholesterol 70.2 mg, Fat 20.1 g, Fiber 8.3 g, Protein 31.5 g, SaturatedFat 4 g, Sodium 190.4 mg, Sugar 15.4 g
SMOKED SALMON CHERRY TOMATOES
These bright red festive bites are a show stopping finger food during the holiday season, at Easter and for the Fourth of July. With the smoked salmon filling, these appetizers seem elegant...and they're convenient because you can prepare them ahead.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- Cut a thin slice off each tomato top; scoop out and discard pulp. Invert tomatoes on paper towels to drain. In a large bowl, combine the salmon, onion, green pepper, salt and pepper. Spoon into tomatoes., In a small bowl, beat cream cheese and milk until smooth. Insert a star tip into a pastry or plastic bag. Pipe a small amount of cream cheese mixture onto tomatoes. Garnish with dill.
Nutrition Facts :
SALMON PECAN & CHERRY SMOKED SALMON WITH A SPICY CHIPOTLE
Make and share this Salmon Pecan & Cherry Smoked Salmon With a Spicy Chipotle recipe from Food.com.
Provided by Timothy H.
Categories Southwestern U.S.
Time 1h45m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Rinse and pat dry the Salmon filets. Coarsely chop 2 cloves garlic. Cut one slice off a red onion. Pull about 1 cup (hand full) of Cilantro. Slice 3 limes in half.
- Open 2 cans of Chipotle peppers in Adobo sauce and dump them into a blender. Add in 1/2 the garlic, the slice of onion, the Cilantro and 2 tbsp of honey. Thoroughly squeeze in 3 limes. Puree all this in your blender but don't run it more then 15 seconds. This will be a basting sauce.
- Foil a cooking rack and spray it with PAM or another vegetable oil nonstick spray. Lay the salmon skin side down on the foil. Shake on a light coating of BBQ Rub. Be careful not to use too much as it may add too much salt to the fish. Next lightly sprinkle on some coarse ground black pepper. Last but not least rub on the Salmon 1/2 clove of chopped garlic.
- Place the Salmon in your cooker with no heat. Add wood chips to your Smoker and light it. If you have another type of Cold Smoke generator that will do. You want to cold smoke it for 1 hour 30 minutes.Be care of the chamber temperature If the ambient air temp is above 75 degrees you may want to do this in the evening when it cools. ON this cook the smoker remained between 69 and 70 degrees.
- After the Salmon has cold smoked then fire up the pit to cook the fish over heat. Bring it up to 225 degrees and cook the Salmon for about 1 1/2 hours. Half way through cut 2 slices of lime from the last remaining lime. Squeeze lime juice from the remaining lime onto the fish.
- What you want to do next is mop on a light coating of the pepper lime sauce and continue to cook @ 225 for 30 minutes.
- Salmon is done when it turns a lighter shade of pink and becomes firm but moist.
Nutrition Facts : Calories 443.6, Fat 10.5, SaturatedFat 1.8, Cholesterol 73.1, Sodium 175.2, Carbohydrate 56.6, Fiber 18.5, Sugar 33.4, Protein 39.4
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