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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (337g) Recipe makes 4 servings |
||
| Calories 466 | ||
| Calories from Fat 165 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.4g | 28% | |
| Saturated Fat 2.8g | 13% | |
| Monounsaturated Fat 5.1g | ||
| Polyunsaturated Fat 8.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 165mg | 55% | |
| Sodium 1105mg | 46% | |
| Potassium 1105mg | 31% | |
| Total Carbohydrate 8.6g | 2% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 6.5g | ||
| Protein 64.0g | 128% | |
Charred Sugar and Chili Crusted Salmon
By: MSMD310
Nov 29, 2005
A delicious and easy weekday meal. A little bit spicy, but you can adjust the seasonings to your taste. I have been making this about once a week since I discovered it! The recipe was from the Alsaka seafood fishery- published in an advertisement.
SERVES 4 -6
Ingredients
- 4-6 salmon fillets, skin removed
- 2 tablespoons oil
Dry Sugar Rub
- 2 tablespoons sugar
- 1 tablespoon chili powder
- 1 teaspoon black pepper
- 1/2 tablespoon cumin
- 1/2 tablespoon paprika
- 1/2 tablespoon salt
- 1/4 teaspoon dry mustard
- 1 pinch cinnamon
Directions
1
belnd all ingredients for Dry Sugar Rub.2
Generously coat ONLY one side of each skinnless fillet with rub.3
Heat oil in a heavy pan over high heat.4
Carefully place salmon in pan- seasoned side down.5
Cook 2 minutes to sear, then turn over fillets.6
Reduce heat to medium and continue cooking 6-8 minutes until just opaque throughout.
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Featured Reviews for This Recipe
From: Benster
On Aug 24, 2008
Fantastic! This has become a firm favourite of ours and I always play around with quantities of spices to give slightly different results. One tip: Don't leave it on the griddle whilst answering the telephone, I nearly burnt the house down!! :o)
From: Chef #494084
On Apr 25, 2008
This is pretty simple and quite good. I wish there was a way to get the seasoning on both sides without it burning, though. I think next time I make this I will add more spice to it to give it a bigger kick. Thanks for the great recipe MSMD3
From: invictus
On Jan 23, 2008
This has been our go to salmon recipe for a few years now. Absolutely love the way the sugar blackens while cooking and how wonderful the spices bring out the flavor in the samon. Thanks for postin!
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