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Author Notes: In order to feel remotely comfortable putting on a bathing suit for the last (and first) time of the summer, I decided I would have to cut out all delicious carby things for a week until Labor Day. This was a silly decision, made on a whim, and I didn't even make it a whole week. But none-the-less, I did get to try out a new great recipe that was tasty and healthy.
I've read about countless spice rubs before but I always seem to opt for a wet marinade. I figured that most marinades add unnecessary sugar so instead I toasted some spices and ground them in my lovely (but often forgotten about) mortar and pestle. —Jacqueline Russo
Spice Rubbed Salmon
- 1 tablespoon Chinese 5-spice powder
- 1 teaspoon Fennel Seeds
- 1 teaspoon Black Sesame Seeds
- 1/2 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Crushed Red Pepper Flakes
- 1/2 teaspoon Dried Shallot
- 1/2 pound filet salmon (skin on, de-scaled)
Salad and Dressing
- 2 handfuls bibb lettuce, torn
- 2 medium green bell peppers, chopped
- 1 large heirloom tomato, chopped
- 1/2 cup Extra Virgin Olive Oil, plus more for pan
- 1/4 cup Rice Vinegar
- 2 tablespoons Chinkiang Black Vinegar
- 1 teaspoon honey
- 1 teaspoon chia seeds
- 1 teaspoon black sesame seeds
- sea salt and fresh ground black pepper, to taste
- Toast the fennel, sesame seeds, crushed red pepper, and shallots over medium heat until warm and fragrant. Combine with 5-spice powder and sea salt in mortar and pestle or coffee grinder (if clean of all coffee residue) and crush to desired consistency.
- With a tablespoon of olive oil, rub the spices into the salmon and let it rest in the fridge for about an hour.
- Meanwhile, prepare the salad. Tear your lettuce and chop the peppers and tomato.
- For the dressing, combine the vinegars and honey in a small bowl. Whisk in the olive oil in a slow and steady stream until emulsified. Stir in the chia seeds and sesame seeds and season to taste with salt and pepper. Set aside.
- In a skillet over medium-high, heat 1 TBSP olive oil until shimmering. Lower the heat to medium and sear the salmon skin side down for about 2 minutes. Flip the salmon and sear the other side for about 1 minute then remove from pan. Let rest.
- Toss the vegetables with the dressing and divide into portions. Flake the salmon into pieces and place atop the salads, then serve while the salmon is still warm.