Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Pan Seared Wild Salmon With A Chili Lime Rub And Mango Salsa

on January 22, 2015

2015-01-21 18.18.202015-01-21 17.09.262015-01-21 17.10.002015-01-21 17.28.182015-01-21 17.55.482015-01-21 18.04.152015-01-21 17.48.512015-01-21 17.56.54

It was a special week night me for Steve and I because we were given 2-16 ounce wild salmon fillets as a gift. You know how expensive salmon can be, especially wild salmon, forget about the fact they were 16 ounces each. Now, it is no problem for either of us to finish a piece of salmon this size at all, because of how much we love salmon. I do want to tell you that because it was a week night, I wanted the sides to be as special as the star, and I think rice is a great pairing for fish. They really have some great choices at the store that are quick cooking, brown or whole grain, and I’m not afraid to use them at all. The one that I found by Minute Rice was so good. All I did for it was to cook it in low sodium chicken broth for flavor, and I threw in a few golden raisins for some sweetness. I also found 2 beautiful heirloom tomatoes that I simply sliced up with a sprinkle of Kosher salt and pepper. Next I made a quick mango salsa and let those flavors marry in the frig while I moved forward.  You can find that recipe on my “Pico de Gallo Two Ways” at the search bar on my blog. All three of these side dishes took no time to pull together while the salmon was cooking. I have talked about a good friend of mine who owns Spice Blends, and she gave me a chili lime rub blend that I thought would be perfect for this salmon. All I did was to get my cast iron skillet screaming hot with a light coating of Canola oil. I brushed the top side of the salmon with Canola oil, then sprinkle the rub on. I set the fish in the pan, skin side down for about 5 minutes. These pieces of salmon were about 2-1/2 inches thick at their widest point, so I wanted them to get a good start on top of the stove. Now in the mean time, the oven was preheated to 450 degrees ready for the fish. Then I placed the pan into the hot oven to finish cooking. About 5-7 minutes. Next, I turned the dial to broil, and broiled the salmon for about another 5 minutes. That was it. I took the pan out of the oven and covered the pan with foil to let the salmon rest for a minute while I quickly sauteed off 6 large wild shrimp that I got at the store for a special garnish. In a small plastic bag I marinated the shrimp really quickly with Kosher salt, pepper, minced garlic, lime zest, and a tablespoon of olive oil. While the salmon was resting, in a small saute pan, I melted 1 tablespoon of unsalted butter on med high heat. The shrimp will saute very quickly. I tossed the shrimp in, and in 2 minutes, or when they turned pink, they were done. You don’t want over cooked shrimp. Now all the components for this dinner are finished, its time to plate. The brown rice with the golden raisins, the heirloom tomatoes and mango salsa that have been waiting in the frig, and finally the shrimp along with the start of this dinner, the Pan Seared Salmon With A Chili Lime Rub. I rented the movie “Boyhood”, and it was, “Dinner and a Movie”.

2015-01-21 18.18.20


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