All I can say is, I think I may have converted Jeff to seafood (or at least salmon) with this recipe alone. He LOVED it. And he usually hates anything that tastes even remotely fishy. This was a definite success!
Makes 4 fillets
4 6-oz. salmon fillets, skinned
1 tbsp. olive oil
2 tbsp. brown sugar
2 tsp. kosher salt
1 tsp. ground black pepper
½ tsp. ground cumin
¼ tsp. dry mustard
1/8 tsp. ground cinnamon
1 tbsp. olive oil
2 tbsp. brown sugar
2 tsp. kosher salt
1 tsp. ground black pepper
½ tsp. ground cumin
¼ tsp. dry mustard
1/8 tsp. ground cinnamon
Directions
Preheat oven to 350 degrees.
Combine brown sugar, salt and spices for the salmon in a small bowl. Rub spice mixture on the top side (non-skin) of the salmon fillets.
Sear fillets, rub-side down, in oil in a large oven-proof non-stick skillet over high heat. When the fish releases easily and rub side is browned, about 2 minutes, flip fillets and transfer pan to the oven.
Roast fillets until they flake easily with a fork, about 5-6 minutes.
Enjoy!
Recipe Credit: A Sweet Pea Chef
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