Spice Rub Salmon with Tomato, Pepper, and Cucumber Relish
Chef Riki Senn for Viking Cooking School
1½ teaspoons light brown sugar
1½ teaspoons organic black pepper
1½ teaspoons organic paprika
1½ teaspoons chili powder
1½ teaspoons kosher or sea salt
½ teaspoon garlic powder
4 (6-ounce) Vital Choice wild Alaskan silver salmon (coho) fillet portions, skin on
2 teaspoons organic extra virgin olive oil
2 medium ripe red tomatoes, seeded and diced
2 green onions, ends trimmed, green and white parts thinly sliced on the bias
1 small yellow bell pepper, stemmed, seeded, and diced
½ English cucumber, seeded and diced
2 teaspoons minced cilantro
1 tablespoon freshly squeezed orange juice
1 tablespoon red wine vinegar
1 tablespoon organic extra virgin olive oil
Sea salt, to taste
Organic black pepper, to taste
Granulated sugar, to taste
Preheat oven to 450 F.
Preparing the Salmon:
- Combine the brown sugar, pepper, paprika, chili powder, salt and garlic powder; stir to mix thoroughly.
- Coat the tops (flesh side) of the salmon fillets evenly with the spice mixture. Refrigerate the salmon for at least 30 minutes and up to 4 hours.
- Combine the tomatoes, green onions, bell pepper, cucumber, cilantro, orange juice, vinegar, and oil; toss to mix thoroughly. Season to taste with salt, pepper, and sugar. Refrigerate until needed.
Cooking the Salmon:
Heat a large, ovenproof sauté pan over medium-high heat. Add the grapeseed oil and heat through. Place the salmon, skin-side down, in the sauté pan. Cook until the skin is crisp, approximately 2 to 3 minutes. Transfer the pan to the oven and cook until the salmon is cooked to desired doneness, about 5 to 6 minutes for medium, about 6 to 8 minutes for medium well.
Remove the salmon from the pan, then slide a metal spatula between the fillet and the skin. Lift the fillet off the skin; discard the skin or save for another use. Place the salmon on a warmed serving plate; spoon the relish over each fillet and serve immediately.