I love salmon, probably more than any other fish, seafood, or meat. I just love the intense flavor it gives. I love it in sushi, smoked on a bagel, baked in the oven, or seared on a pan. There is just so much that you can do with salmon and it never seems to get boring.
Last night I was looking up recipes for dinner and I stumbled on the Salmon with Sweet and Spicy Rub by Ellie Krieger. Since I’m kind of a chicken when it comes to spicy foods I had to decrease the amount of chili pepper powder that was demanded by the recipe, instead I added red pepper flakes to balance out the spiciness, and it sure gave the salmon a kick.
Ellie pairs the salmon with what looks like lentils with cherry tomatoes, but I chose to go the asparagus and mushroom route, and I don’t regret it one bit. I am very happy that I tried out this recipe, because the outcome was phenomenal. Also the original recipe is for six servings, but I only had enough salmon for three, so you will notice that my recipe is condensed.
Get ready for a dinner that will be light, crunchy, delicious, and yummy!
A LIL’ SWEET N’ SPICY SALMON
3 pieces of 6 oz salmon
1 TBS of brown sugar
1/2 teaspoon of chili powder
1/2 teaspoon of red pepper flakes (maybe even a little less)
2 TBS of vegetable oil
1/2 teaspoon of olive oil (you can use coconut oil if you wish)
1/8 teaspoon salt
1/8 teaspoon ground pepper
15 pieces of Asparagus cut into bit chunks
10 mushrooms sliced
Lay the salmon skin down on a cutting board. Brush the salmon with the olive oil (coconut oil). Next mix the brown sugar, chili powder, red pepper flakes, salt, and grounded pepper. Once the mixture is ready brush about 1 teaspoon on each piece of salmon.
Heat a medium-sized skillet with 2 TBS of vegetable oil. When the pan has heated start placing the salmon, skin down in the pan. Let it cook for about 3 minutes and flip the salmon. Depending on how crisp you want the salmon to be, I like mine pretty crisp, you should let it cook for about 5-6 minutes. Once the salmon is ready remove it from the pan.
To cook the vegetables just place the asparagus and mushrooms in a skillet, you can either place 2 TBS of butter in the skillet or another 2 TBS of oil, use the leftover seasoning from the salmon to flavor this dish. Let the vegetables cook for about 10 minutes or until the asparagus has softened.