Asian Rubbed Salmon
Having lived in Gothenburg, Sweden for a few years definitely had its advantages. The freshest seafood from Sweden’s west coast supplied the entire country! One of my favorites to prepare was (and still is) the Norwegian salmon. It’s fatty and rich with flavor! I cooked this salmon at least twice a week, experimenting with different recipes. Here’s one of my go-to recipes. It’s incredibly simple and incredibly good! You don’t have to use Norwegian salmon, any salmon will do. I just think a fattier salmon is best (don’t worry, it’s the “good” omega fat). If you shop at Whole Foods they always have the Norwegian salmon on hand. Just ask the fish monger!
- 1 teaspoon ground coriander
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon honey powder or teaspoon honey
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 (6-ounce) salmon fillets
- 2 tablespoons canola oil
- Fresh thyme or cilantro for garnish
- Lemon wedges for garnish
- Combine all spices in a small glass bowl. Brush canola oil on both sides of fish. Generously sprinkle salmon with spice mixture on both sides of fish. Heat a large heavy skillet with 1 tablespoon of oil on medium high to high heat. Place fish skin side down in pan. Cook for 4 minutes until nicely seared. Turn fish over and cook another 2 to 3 minutes until fish is light pink. Garnish with herbs and lemon wedges on the side. Serve with rice if desired.