Dry Rub Barbecued Salmon by Viking
The folks at the Viking Cooking School just posted a new YouTube video demonstrating Viking Chef Riki Senn’s recipe for Dry Rub Barbecued Salmon, featuring Vital Choice wild Alaskan silver salmon.
As part of this partnership—described in our joint July 13, 2011 press release—selected cooking classes at the Ridgeland, Mississippi, Viking Cooking School will feature wild seafood provided by Vital Choice.
The ingredients and preparation for Chef Senn’s Dry Rub Barbecued Salmon couldn’t be simpler, or the outcome tastier! All you need in addition to the salmon are ingredients for the rub and topping. (If you can’t barbecue it, just broil the fish instead.)
The Viking chefs used a spicy rub mix featuring brown sugar, garlic powder, paprika, chili powder, and pepper (our spices are certified organic)… but as they note, you can use whatever mix suits your taste.
Because they used a spicy, Mexican-accented rub, the topping was a complementary blend of corn, tomato, avocado, olive oil, and fresh lime juice.
If you prefer an Italian-style herb rub, you could top the cooked fish with a blend of chopped tomatoes, olives (or capers), parsley, olive oil, garlic, and balsamic vinegar (red or white).
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