Chile-Seared Salmon


Salmon is terrific this way and so fast and simple. I used to put a bit of salt with the rub, but I have found that it really is not necessary. I like this equally well with ground chiles or chipotles.


Yield: 2 servings

1 teaspoon ground chipotle chile or 1 Tablespoon ground mild red chile
1 teaspoon sugar
3/4 pound fresh boneless salmon filet
1 Tablespoon vegetable oil, optional
1/2 cup Salsa, as desired

1. In a small bowl, combine the chile and sugar. Cut the salmon into 2 pieces. Rinse, then pat dry with a paper towel.

2. Place well seasoned, heavy skillet over medium heat until hot. (If skillet is not well seasoned, add the oil.) Sauté the salmon for 3-5 minutes per side. Serve garnished with salsa of your choice.

 

Mango Salsa

Mangoes are one of my favorite fruits. To me, they taste like a gingered peach. The fruity flavor is complemented nicely with spicy pequin, making it a terrific salsa for any seafood or poultry dish. I have even served it with jicama sticks and corn chips for snacking or as an appetizer.

Preparation time: 5 to 7 minutes

Yield: ¾ cup

3/8 cup mango, chopped into 1/2 inch cubes
2 Tablespoons Spanish onion, diced
2 Tablespoons cilantro, coarsely chopped
1 Tablespoon balsamic vinegar
1/2 teaspoon crushed pequin quebrado

Combine the mango, onion, cilantro, vinegar, and chile; toss together. Allow the flavors to blend for at least 10 to 15 minutes before serving.

© Copyright 2011 - 2017 All Rights Reserved. TEX MEX Inc. Privacy Policy.

Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  • info@janebutelcooking.com | Jane Butel Home Page