Latin Spiced Salmon with Roasted Pepper Salsa


2 lbs Fresh Wild Salmon (preferably king or copper river, not farm raised)
Cut into 8 oz portions with the skin off
4 tbsp Dining Details Latin Mojo ( 2 tsp of cumin, 1 t brown sugar, 1/2 t salt, 1/2 t chilli powder)
2 tbsp. grapeseed oil

For the Salsa

1 Whole Red Bell Pepper
1 Whole Yellow Bell Pepper
3 Whole Poblano Peppers
1 Whole Serrano Chile Pepper
2 Ears Of Corn in Husk
3 Large Vine Ripe or Heirloom Tomatoes
1 Bunch Cilantro
1 tbsp Local Honey
Salt and Pepper to taste

Salmon Preparation

Rub the Latin Mojo generously over the salmon on both sides. This can be
done the night before or just before cooking. In a large skillet on medium-high heat, add grapeseed oil and sear fish about 3-6 minutes per side depending on the thickness of the fish. Serve with the roasted salsa.

Salsa Instructions

Preheat oven to 400 degrees. Roast all ingredients, except  cilantro and
honey, on a baking sheet for 45 minutes. In a large bowl, combine the bell
and poblano peppers and cover quickly with plastic wrap. Let steam for about 15-20 Minutes. Remove skin and seeds from peppers and place in a food processor. Remove husk from corn. Cut the corn from the ears and combine all other ingredients except for the serrano chili. In the food processor, pulse adding a little of the chili at a time until desired spice is reached. Season with salt and pepper.

Courtesy of Dining Details.

Return to Recipe Page