Smoky Southwestern Rub with Salmon

Servings

Serving size

4 ounces salmon with 1/2 Tbsp rub (rub makes 4 Tablespoons)

COOKING TIME

30 minutes

This recipe can be cut in half or multiplied and makes great leftovers. Try the leftovers in sandwiches or topping salads. Unused rub will keep well for several weeks if kept in a tightly sealed container (like a plastic zipper bag) in your pantry.

Serve with Cilantro Lime Rice or Confetti Corn or Mexican Rice

AND

Serve with Chili Lime Carrots or Chipotle Glazed Carrots or Confetti Corn Salad

Ingredients

2 Tbsp Smoked paprika

2 tsp. no salt added chili powder

2 tsp.. Ground cumin

1 tsp. Garlic powder

1/8 tsp. Cayenne pepper

1/4 tsp. Ground cinnamon

1 tsp. Ground mustard

1/8 tsp., ground Black pepper

1/2 tsp. Salt

32 Ounces Fresh atlantic salmon (8 4-ounce skinless filets)

2 tsp. Olive oil

Instructions

Place a large skillet in the oven and preheat the oven to 425F.

Place the paprika, chili powder, cumin, garlic powder, cayenne, cinnamon, mustard powder, pepper, and salt in a mixing bowl and mix thoroughly.

Place the salmon filets in the rub and gently pat the rub onto the filets.

When ready to cook, place the olive oil in the pan and swirl to coat the pan. Add the salmon filets and return the pan to the oven.

After 7 minutes, turn the salmon over and return the pan to the oven.

After an additional 3-5 minutes, the salmon is done. Serve.

Serve this recipe with one of these starch side dishes.

Cilantro Lime Rice

Shake the can of coconut milk very well before opening it. In a medium sauce pain, heat the coconut milk, water, salt and lime juice. When the liquid boils, stir in the rice. Reduce heat to medium-low and simmer, covered, for about 40-45 minutes. Do not boil away all of…

Confetti Corn

Place the oil in a large skillet over medium high heat. Add the onion and cook for about 3 minutes. Stir frequently. Add the red and green bell pepper and cook for another 3 minutes. Stir frequently. Add the corn, salt, cumin, cayenne, pepper, and goat cheese. Reduce the heat…

Mexican Rice

In a medium sauce pan, heat the water and salt. When the liquid boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for about 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…

AND

Serve this recipe with one of these vegetable side dishes.

Chili Lime Carrots

Place a large skillet in the oven and preheat to 325°F. When the pan is hot, add the olive oil. Swirl and add the carrots. Roast for about 10 minutes. Toss occasionally. Add the lime juice, maple syrup, chili powder, salt, and pepper. Toss well and return the pan to…

Chipotle Glazed Carrots

Place a large skillet in the oven and preheat to 325°F. Place the chipotles, lime juice, olive oil, honey, salt and pepper in a mini chopper or blender and puree until smooth. Cut the carrots into sticks about 3 inches long. If the carrots are large, quarter them lengthwise. If…

Confetti Corn Salad

Preheat the oven to 400°F. Peel the husk back from the corn, being careful not to detach them from the stem. Remove silks and rinse well, wetting down the husks. Sprinkle the salt and pepper over the corn. Fold the husks against the corn and wrap in foil. Roast in…

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Special Diet Information

Click on the icon for information.

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

This dry rub can go on almost anything: chicken thighs, salmon, pork tenderloin, even yellow squash. The recipe calls for 1/8 teaspoon of cayenne pepper, but you can use more or less depending on your taste.

"There is a fundamental reason why we look at the sky with wonder and longing - for the same reason that we stand, hour after hour, gazing at the distant swell of the open ocean. There is something like an ancient wisdom, encoded and tucked away in our DNA, that knows its point of origin as surely as a salmon knows its creek. Intellectually, we may not want to return there, but the genes know, and long for their origins - their home in the salty depths. But if the seas are our immediate source, the penultimate source is certainly the heavens... The spectacular truth is - and this is something that your DNA has known all along - the very atoms of your body - the iron, calcium, phosphorus, carbon, nitrogen, oxygen, and on and on - were initially forged in long-dead stars. This is why, when you stand outside under a moonless, country sky, you feel some ineffable tugging at your innards. We are star stuff. Keep looking up."

Neil deGrasse Tyson