Sweet-Smoky-Spicy Copper River Coho Espanola
Source: Jacqueline Church
Ingredients:
2 teaspoons smoked paprika (pimenton)
2 teaspoons brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon coarse ground black pepper
1/2 teaspoon sea salt
1/2 teaspoon cocoa powder
1/4 teaspoon red chili flakes
4 Alaska Salmon steaks or fillets (6 to 8 oz. each), fresh or thawed
1 Tablespoon olive oil
Directions:
Heat oven to 400 F. Blend all dry ingredients in a small bowl. Reserve 1/2 tablespoon rub for potatoes.* Rub/pat remaining spice mixture over top of Alaska Salmon. Let the salmon rest 5 minutes before cooking.
Heat an ovenproof pan over medium-high heat. Add olive oil, then salmon, rub side down. Cook 3 to 4 minutes, until browned. Turn fillets over and place entire pan in oven. Roast just until fish is opaque throughout, about 5 to 8 minutes.
*For Roasted Potatoes Accompaniment: Heat oven to 400 F. In a bowl, stir 1 tablespoon olive oil into 1 pound cubed Yukon Gold or fingerling potatoes. Add 1/2 teaspoon each thyme and sea salt to reserved rub; sprinkle herb blend on potatoes and stir to coat. Place potatoes on spray-coated pan and roast for 15 to 20 minutes.
Nutrients per serving: 275 calories, 11g total fat, 2g saturated fat, 35% calories from fat, 117mg cholesterol, 41g protein, 3g carbohydrate, 1g fiber, 359mg sodium, 21mg calcium, and 1270mg omega-3 fatty acids.
Image Credit: Jacqueline Church
