A dusting or rub of chile on salmon adds a wonderful flavor. Pan searing or grilling works equally well. If the weather is not conducive to grilling or if you are in a hurry, pan searing is ideal. If using a seasoned skillet, omit the oil.
Cooking MethodGrilling, Pan-frying
OccasionCasual Dinner Party
Recipe CourseMain Course
Dietary ConsiderationDiabetic, Egg-free, Gluten-free, Halal, Healthy, Kosher, Lactose-free, Low Calorie, Low Carb, Peanut Free, Soy Free, Tree Nut Free
Taste and TextureFruity, Herby, Hot & Spicy, Savory
- 1 tablespoon ground mild red chile
- 1 teaspoon sugar
- About ½ teaspoon salt
- ¾ pound fresh boneless salmon fillet
- 1 tablespoon vegetable oil
- 1 cup Mango Salsa
In a small bowl, combine the chile, sugar, and salt. Cut the salmon into 2 pieces. Rinse, and then pat dry with a paper towel. Rub the chile mixture evenly over the salmon.
Add oil to a heavy unseasoned skillet (see Note). Sprinkle with a little salt. Place over medium-high heat until hot. (A sprinkle of water will dance in the bottom of the pan when it is hot.) Sauté the salmon for 3 to 5 minutes per side until crisp and brown on the outside and still moist and bright pink on the inside. Serve on a light pool of salsa.
Read NextBaked Porgy
1987, 2005 Jane Butel