Rating: 4 forks out of 5
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1 teaspoon chili powder
juice of 1 lime
salt and papper
1 teaspoon black pepper
1 teaspoon sea salt
1 teaspoon garlic powder
1/2 teaspoon chili powder
Directions the way I do it:
Combine honey, lime juice and 1 teaspoon chili powder to a dish and mix up with a fork. Allow it to settle while you make your rub.
In a ramekin (or a small glass, a dish or, as I used before I owned (OK, stole from restaurants over the years), a shot glass) combine your dry rub spices and mix up. Salt and pepper both sides of your fillet then rub both sides of your salmon with your spices as you heat up your grill, skillet or oven.
Dip and smoosh around your fish into the honey mix and flip over to cover the other side. Spray your heated cooking surface with vegetable spray and cook up your salmon to your liking. Make sure to gently move it around while it cooks so it doesn't adhere to your cooking surface. Also, be careful when you flip or remove the salmon from the surface. It can easily break apart*.
Plate and serve.
I love this dish and you will too.
If you don't like to much spice, leave out the rub.
*I started doing the salad thing mentioned above (adding it broken up into a salad) by leaning the gentle handling rule.
This recipe is available in the CrOOK BOOK