Spice-rubbed Bristol Bay Salmon
The recipe Spice-rubbed Bristol Bay Salmon can be made in roughly 35 minutes. This main course has 453 calories, 38g of protein, and 26g of fat per serving. This gluten free and pescatarian recipe serves 6 and costs $4.68 per serving. If you have olive oil, cilantro, tangerine juice, and a few other ingredients on hand, you can make it. 21 person found this recipe to be flavorful and satisfying. It is brought to you by Shes Cookin. With a spoonacular score of 98%, this dish is great. Users who liked this recipe also liked Bristol Bay Smoked Salmon Snacks, Spice-rubbed Salmon, and Spice Rubbed Salmon.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
1 avocado
cilantro
1 cup frozen corn
1 cup Greek yogurt
1 jalapeno, cored, seeded, and sliced into rings
juice of half a lime
lime wedges
½ cup corn nuts
2 tablespoons of olive oil
½ teaspoon dried oregano
2 colored sweet peppers, cored, seeded, and cut crosswise into rings
1 red onion, cut into ½" rings
1 - 2-lb. serving of Bristol Bay Sockeye Salmon
few 1 tablespoones of Tabasco sauce
1 tablespoon tangerine juice
1 tablespoon Pilpelchuma*
Equipment:
blender
grill
bowl
aluminum foil
frying pan
Cooking instruction summary:
Heat the grill to 400 degrees. After cleaning the grate, brush it with oil.While the grill is heating, prepare the avocado sauce: combine the avocado, yogurt, lime juice and tabasco in a blender and pulse to blend.Put the bell peppers, onions and jalapeno in a bowl and toss with 1 tablespoon olive oil and the oregano. Place on a vegetable grilling rack lined with aluminum foil, grill until soft and slightly charred, about 5 minutes.Rinse salmon and pat dry. Do not remove the skin - it adds tremendous flavor to the fish.Brush with olive oil and sprinkle with dry rub. Combine 1 tablespoon olive oil and tangerine juice and brush on the salmon during grilling. Grill for approximately 8 minutes with the skin side down. Heat a cast iron skillet and quickly char the corn while the salmon is cooking. Wild salmon has less fat making it drier and very easy to overcook. With fish, it's better to be a bit undercooked, plus, it will continue to cook while it cook with residual heat. Let the salmon rest for 5 minutes before slicing into portions.To serve: Place the side of salmon on a large platter. Arrange the peppers and onion around it and garnish with corn nuts and cilantro.
Step by step:
1. Heat the grill to 400 degrees. After cleaning the grate, brush it with oil.While the grill is heating, prepare the avocado sauce: combine the avocado, yogurt, lime juice and tabasco in a blender and pulse to blend.
2. Put the bell peppers, onions and jalapeno in a bowl and toss with 1 tablespoon olive oil and the oregano.
3. Place on a vegetable grilling rack lined with aluminum foil, grill until soft and slightly charred, about 5 minutes.Rinse salmon and pat dry. Do not remove the skin - it adds tremendous flavor to the fish.
4. Brush with olive oil and sprinkle with dry rub.
5. Combine 1 tablespoon olive oil and tangerine juice and brush on the salmon during grilling. Grill for approximately 8 minutes with the skin side down.
6. Heat a cast iron skillet and quickly char the corn while the salmon is cooking. Wild salmon has less fat making it drier and very easy to overcook. With fish, it's better to be a bit undercooked, plus, it will continue to cook while it cook with residual heat.
Let the salmon rest for 5 minutes before slicing into portions.To serve
1. Place the side of salmon on a large platter. Arrange the peppers and onion around it and garnish with corn nuts and cilantro.
Nutrition Information:
covered percent of daily need
