Latin Spiced Salmon with Roasted Pepper Salsa
Ingredients
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.
