Become a subscriber and view posts without restrictions.
Last spring, I had the opportunity to take a seafood cooking class with my mom at the local community college here in Bend. The kitchen is a teaching kitchen, so it is fully equipped, and the professor of cuisine on this particular day was a cookbook author and seasoned chef who caters throughout the Pacific Northwest – Suzanne Landry. Needless to say, I learned oodles about the seafood that is quite abundant here in Oregon and throughout the region.
Now this was not a class to stand around and observe. Nope! In other words, I was glad I wore flat, comfortable shoes. In four hours, we made seven recipes, and while we worked as table teams, we made and ate our own lunch and had enough for dinner or lunch the next day if we wanted to take it home (we all took something home – :)).
One of the recipes that I immediately knew I would want to welcome into my regular cooking repertoire was the Spicy Salmon Rub with Avocado and Corn Salsa. This recipe and each of the others (fish tacos was one as well – yum!) are all available in her vegetarian cookbook – The Passionate Vegetable: Health Inspired Recipes to Revitalize Your Life for Vegetarians or Meatlovers! But I wanted to share this recipe with you as it is included in TSLL’s newly released Summer Capsule Menu (free to download!).
In just 15 minutes, this meal can be enjoyed. And after a busy day, this is a go-to full of fresh flavor that won’t add to your exhaustion, but rather offer fuel and much needed energy. I have a feeling you will love it as much as I do.
Spicy Salmon Rub with Avocado & Corn Salsa
- 4 fillets salmon wild-caught, not farmed
- 3 tablespoons sunflower oil
- 2 tablespoons sugar
- 1 tablespoon chili powder
- 1 teaspoon black pepper ground
- 2 teaspoons cumin ground
- 2 teaspoons paprika ground
- 2 teaspoons salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon cinnamon ground
- 1/4 cup corn fresh or frozen
- 1 cup grape or cherry tomatoes quartered
- 1 whole, ripe avocado cubed
- 1/4 cup red onion minced
- 1/4 cup cilantro chopped
- 2 cloves garlic minced
- 1/2 teaspoon salt
Salmon & Rub
- Make the rub in advance or the first time you make the recipe, and store the rest in your épicerie (pantry) for the next time you make this recipe.
- Preheat oil in a medium skillet on medium-high heat. Prepare the fillets as follows below.
- Preheat the oven to 350 degrees Fahrenheit. Combine ingredients for the dry rub in a small, wide bowl. Prep each fillet (removing the small bones - place over an upside-down small bowl to create a curve in the fish making the bones easy to find). Take each fillet and press into the rub - leaving the skin on, only press one side with the dry rub.
- Place each fillet top-side down into the oil and fry for 1-2 minutes - just to blacken, not burn, the fillet. You are merely searing the fillet, not cooking it entirely. Remove the fillet and place in a baking pan lined with parchment - skin-side down (so you will have to flip the fillets). Place in the oven and bake for 8 minutes.
- While the salmon is in the oven, make the salsa.
- In a medium mixing bowl, add the chopped tomatoes, corn, cubed avocado, minced red onion, chopped cilantro and mixed garlic. Mix together with a fork. Then with that same fork, take your lime and juice it into the salsa. Sprinkle with salt and place on the top of your warm salmon upon taking it out of the oven.
- Serve warm, but can be enjoyed cold for lunch the next day.