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
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Ingredients
- Spice Rubbed Salmon
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1 tablespoon
Chinese 5-spice powder
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1 teaspoon
Fennel Seeds
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1 teaspoon
Black Sesame Seeds
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1/2 teaspoon
Sea Salt (to taste)
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1/2 teaspoon
Crushed Red Pepper Flakes
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1/2 teaspoon
Dried Shallot
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1/2 pound
filet salmon (skin on, de-scaled)
- Salad and Dressing
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2 handfuls
bibb lettuce, torn
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2
medium green bell peppers, chopped
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1
large heirloom tomato, chopped
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1/2 cup
Extra Virgin Olive Oil, plus more for pan
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1/4 cup
Rice Vinegar
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2 tablespoons
Chinkiang Black Vinegar
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1 teaspoon
honey
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1 teaspoon
chia seeds
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1 teaspoon
black sesame seeds
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sea salt and fresh ground black pepper, to taste
Directions
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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.
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With a tablespoon of olive oil, rub the spices into the salmon and let it rest in the fridge for about an hour.
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Meanwhile, prepare the salad. Tear your lettuce and chop the peppers and tomato.
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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.
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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.
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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.
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