History
With salmon being found on world-wide coastlines and rivers, it has become a hugely popular meal. Dating back to at least 5,000 years of harvesting, the dish was largely popular in the Washington State tribe of the Nisqually. Salmon has always been popular among the Native tribes of the Americas as historical evidence and archeology has shown us. Traditionally the bones were always returned to the sea as a sign of hospitality so that other salmon would give their lives for the lives of the tribe.
Ingredients
Salmon Fillet (skin on)
1 tsp salt
1 tsp pepper
1 tsp paprika
¼ tsp cinnamon
¼ tsp chili flakes
Extra Virgin Olive Oil
Directions
Salmon is one of those versatile fish that can be flavored with a myriad of spices! This Southwest version will add a little heat and a big PUNCH to your plate!
Note that these measurements are per salmon fillet! You can add as much (or little) spice as you like, this just gives you a good ratio of spices needed to be balanced.
First, pat your salmon dry on both sides. Combine the salt, pepper, paprika, cinnamon, chili flakes and evenly coat the fish. Drizzle olive oil on top and massage it into the fish GENTLY.
In a pan, bring a generous amount of olive oil to heat so that when you place your salmon in, you get a LOUD sizzle. Turn down your heat to a medium/high. Make sure you place the skin side DOWN so that you get crispy, golden skin to add texture to your fish. Cook the salmon for 5-6 minutes on the skin side (make sure you cover the fish about three minutes into the cooking.) Carefully flip the fish over and cook for about two minutes to get the other side slightly golden. Remove from heat and serve with your favorite vegetables!
Official Statement
Today you have a dry-rub spiced Southwestern salmon fillet.
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