After a somewhat hectic week, I found myself on Friday night in the midst of cleaning. My daughter had already fallen asleep, so she wasn’t going to be factoring into my culinary plans for the evening. I needed a quick easy salmon recipe that I could make from ingredients I had on-hand. I popped onto the Cooking Light website, and found a recipe for Cumin Dusted Salmon Fillets.
I liked the simple preparation and ingredients, but wanted to season a bit more aggressively, so for me the recipe morphed into Spice Rubbed Salmon, rather than the more subtle dusting of the original. I also cooked the fish at a little higher temperature, and kept the skin on the fish, which I typically do with salmon, unless poaching.
This easy salmon recipe was fully plated and ready to eat in about 10 minutes. I teamed the spice rubbed fish with a salad of sliced garden tomatoes, and freshly picked sweet basil, drizzled with a little extra virgin olive oil and salt & pepper to taste. A couple lemon wedges for the salmon, a splash of good balsamic on the tomatoes and a nice glass of wine rounded everything out. A nice fresh, quick easy plate for mom… and healthy too!
- 1 tbs ground cumin
- 1 tbs paprika
- ½ teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 4 (6-ounce) wild salmon fillets (leave skin on)
- ½ tbs olive oil
- fresh lemon wedges
- Mix the cumin, paprika, salt & pepper in a small bowl.
- Generously coat both sides of the salmon with the spice rub.
- Put oil in a large nonstick skillet over med-high heat.
- Once hot add the salmon.
- Place the fish skin side up in the pan and sear (about 2 minutes), flip and cover. Reduce heat to med. Cook about 6 more minutes, until fish flakes, but is still moist in center.
- Serve with fresh lemon wedges.