What is interesting about certain recipe creations is that sometimes you go in with one idea and switch when you start to put it together. In this case, I bought this really good looking salmon. I am trying to make more dishes with a Mexican flair so I can get better understanding of the spices and nuances of Mexican cooking. I posted last week, the MexicanCouscous I made for this dish.
I generally had the idea to spice the salmon with Mexican spices. The dish got more unique by using couscous instead of rice. It still had Mexican spices, peppers and black beans. What I really liked about this whole dish is that the couscous is sturdy and holds up to the salmon really well.
My wife says I have gotten really good at cooking salmon. I have a few different methods for making salmon. My general secret is to sear it well on the flesh side. Then, flip to the skin side and finish with a braising method. Be sure to spice the fish well before starting. Simple but very effective how to. Try it and let me know how it works for you.
- 2 lbs salmon fillet
- 2 tbsp Old Bay seasoning
- 1 tbsp Mexican Chili Powder
- 1/2 cup chicken stock
- 1 - 2 tbsp grape seed oil
- Spice the flesh side of the salmon liberally.
- Heat your skillet on medium high heat. Add the oil.
- Once the oil is smoking, add the fish flesh side down. Cook for 2 minutes.
- Flip over to skin side and add the stock.
- Place in a 325 degree oven for 7 - 9 minutes
- Serve and enjoy!
Serve and enjoy!