SPICED SALMON SALAD
This dry rubbed salmon recipe is the perfect mix of spices. Ginger and paprika make this dry rub stand out, crisp on the outside and tender in the inside. In this recipe and video I will show you how to get that nice sizzling sear pair this with a crisp romaine, scallion and cilantro salad and you’ve got yourself a beautiful restaurant worthy salad. Use your own dressing or vinaigrette and voila!
Makes 1
[double the recipe if making more than one serving]
For Salmon
6-8 Ounces of salmon (skinless)
1 Teaspoon of paprika
1 Teaspoon of ground ginger
1 ½ Teaspoon of olive oil (you can use grapeseed oil, canola oil or avocado oil)
½ Teaspoon of red pepper flakes
1 Teaspoon of salt (to liking)
For Salad
¼ cup of diced or chopped tomatoes
¼ cup of garbanzo beans (rinse under cold water and pat dry with a paper towel)
2 tablespoons of chopped cilantro
2 tablespoon of thinly sliced scallions
2 - 3 cups of chopped or torn butter, boston or romaine lettuce
1 small fresh lime or lemon (sliced in half, squeeze as much as you’d like)
Coconut aminos (use as much as you like, I usually go for 1 ½ teaspoons)
Fresh ground black pepper
Instructions
-Place your salmon onto a plate or cutting board and pat dry the salmon on all sides with paper towels.
-Season all sides with your paprika and ginger powder, do not put salt on the salmon yet as you don’t want extra moisture coming out of the salmon, we want to treat this as a dry rub. We will add the salt seconds before adding the salmon to the hot sauté pan.
-In a medium sauté pan pour in your oil of choice and turn your stove top to a medium-high heat setting and let the oil become hot but not smokey. Add in your red pepper flakes so that the oil infuses those spicy mild flavors.
(If your making 2 fillets use a large sauté pan with enough space, you do not want to overcrowd the fish.)
-Take your dry salmon fillet and season both sides with salt, make sure that when your seasoning the filets your sprinkling from a high top view (video shows salting)
-Sear the salmon (flat side down) for three minutes or on the side you start with (do not prob, stab or flatten your fish) let it sear and let it be. Once the three minutes are up turn down the stovetop to a medium heat and flip the fish carefully onto the other flat side and cook for another two minutes, leave the fish alone and let it cook. If you want you can swirl the pan a little bit or grab a spoon and start basting with the leftover oil that you have in the pan this step is optional. With your fish spatula, flat spatula or very thin flat tongs carefully pick up your fish and turn it to its side, sear the side for two minutes you want it crisp, do the same thing to the other side. Once the fish is cooked transfer the filet to a plate or cutting board, you want the fish to rest for at least two to four minutes.
*Cooking times -
3 minutes starting time (flat side down)- Medium HIGH heat
2 minutes when flipped over (other flat side down)- Medium heat
2 minutes side sear (edges)- Medium heat
2 minutes other side sear (edges)- Medium heat
Total cooking time – 9 minutes
For The Salad
-In a medium bowl add in your torn or chopped up lettuce, add in your diced or chopped tomatoes, scallions, cilantro and the garbanzo beans. Mix with a spoon and squeeze a bit of lime or lemon juice on top and toss again (squeeze the amount of fresh juice you’d like this is always your preference of acidity.)
- Add in your coconut aminos this is also to your preference I usually put about 1 ½ to 2 teaspoons on my salad, lastly add your freshly ground pepper on top and toss. Set aside for plating.
Final Plating
Place your salad onto a large plate and start by flaking your salmon into bite sized pieces; place those pieces on top of your salad and squeeze a bit more of that fresh lemon or lime juice on top. If you have extra leftover scallions and cilantro you can put those on the top of the salad for a final presentation.
Enjoy!
Notes
-Bring salmon to room temperature 7-10 minutes before cooking.
-Make sure that the salmon is also defrosted above all else. If it isn’t defrosted properly your fish wont cook evenly.
Remember you can alternate this recipe to your liking you can add or take away any ingredient that you don’t like, even when it comes to the cooking temperatures of your salmon if you like it cooked more or less change it up and make it your own!
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