Spicy Salmon Rub with Avocado & Corn Salsa
Suzanne Landry's recipe from her Vegetarian cookbook - The Passionate Vegetable - as taught to us during a class on seafood at the local community college.
- 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.