Monday, April 26, 2010

Spiced Salmon with Yellow Peppers

The combination of the spices used in this recipe created such a perfect burst of flavor. I'm drooling as I write because I want more. We've grown quite fond of eating fish, especially salmon since its cheaper than other kinds of fish. It also has high levels of Omega-3 fatty acids which is good for my elevated cholesterol. Next time, I'll try making chicken with the same spices and see how it goes.

Original recipe: finecooking.com 
Ingredients:
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon ground cumin
Kosher salt and finely ground pepper
1-1/2 Tablespoon olive oil
3/4 Ib. salmon fillet (skin on), cut into 2 pieces
1 small yellow bell pepper, cored, seeded, and cut into 1/4-inch strips
1/4 cup fresh orange juice

Directions:
In a small bowl, combine the garlic, oregano, paprika, cumin, 1/2 teaspoon salt, and a couple of grinds of pepper. Spoon out a heaping 1/2 teaspoon of this spice mix and set aside. Stir 1 teaspoon of the oil into the remaining mix to make a paste. Pat dry the salmon fillets and rub the paste on the top of the fish (but not on the skin side); Set aside.

Heat 2 teaspoon of the oil in a nonstick skillet over medium heat. Pile in the bell pepper strips and sauté, stirring or tossing a few times, until they begin to brown and soften, 8-10 minutes. Remove and set aside.
Return the pan to medium high heat. Pour in the remaining 1-1/2 teaspoon oil; when it's hot, set the salmon in the pan, spiced side down, and sear for 3-4 minutes. Flip the fillets, cover the pan, and cook until the salmon is done to your liking (4-5 minutes for medium); make a slit in the center of the fillet to check. Transfer the salmon to serving plates and return the pan to high heat. Add the sautéed pepper, orange juice, and reserved spice mix and cook, stirring a few times, until the juice is reduced to a syrupy consistency, 3-4 minutes. Spoon the pepper strips and juices over the salmon and serve.

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