I now know I make a lot of salmon. Each week, I always write how I cook salmon all the time. I am hearing this from people around me too. But that is not a bad thing. I am hearing how much people like salmon. So we all need to find more ways to make salmon. This Chili Infused Salmon creates a fish with lots of flavor and very moist.
Chili Infused Salmon
This Chili Infused Salmon also demonstrates my growth as a home cook. First, adding some depth to the olive oil – not just throwing oil in a pan. While it is super important to make a great main course, the dish comes to life when it is complimented with color, texture and flavors. This salmon was set on top of sweet mashed potatoes and topped with a pesto. I think this dish really shows how to complete a main course.
As a total aside, my wife just looked at me and said, look how comfortable we have become. Most nights, we sit in front of the TV watching The Voice, American Idol or my beloved Chicago sports team. We have a glass of wine, I blog and she searches Rue La La. It is a good night when she does not buy anything! Do you prefer The Voice or American Idol? We are converts to The Voice. I think their talent is so much better now.
Olive Oil and Chilies
Infusing the Olive Oil with the Chilies
Season the salmon well before cooking.
Seasoned Salmon
The pesto ingredients and pulsed together.
Pesto Ingredients
Pesto Mixed
Start cooking the salmon flesh side down to get a char.
Charring Salmon
Flip the salmon to skin side down and the skin will pull right off.
Salmon Cooked Skin Side Down
The final dish.
Chili Infused Salmon Plated
Serve and enjoy!
Chili Infused Salmon
Ingredients
- 2 lbs Salmon
- 1/4 Cup Olive Oil
- 6 whole Dried Red Chilies
- 1 Whole Garlic clove
- 2 tbsp Old Bay Seasoning
- 1 tsp Salt
- 1 tsp Pepper
Instructions
-
Pour the olive oil, red chilies and garlic clove into a sauce pan.
Heat on medium heat for 10 minutes.
Remove the red chilies and garlic. Set oil aside to cool.
Season the salmon with the Old Bay, salt and pepper.
Heat a cast iron skillet on medium high heat.
Add the chili infused oil to the pan and warm to almost the smoking point.
Place in the salmon flesh side down and cook for 2 - 3 minutes.
Flip salmon over to skin side down.
Put into a 325 degree oven for 8 - 10 minutes.
Remove from oven and spoon some of the oil in the pan over the fish.
Let fish rest for 2 minutes.
Serve and enjoy!
This looks both beautiful and healthy! A relatively easy prep for me since I don’t cook but like fish very much. I came to this from Tasty Kitchen and I think it’d be helpful to mention there that the same is on mashed sweet potatoes. It is, isn’t it? I looked everywhere for how to make the deeply gold/orange sweet mashed potatoes. What, I asked myself, would make them sweet and golden!
Beautifully presented and healthy!
Barbara, the potatoes are actually a mixture of yukon and sweet potatoes with the sweet potato providing the color. Thx for stopping by.
This is a stunner Peter! The presentation is wow! The infusion and pesto look like a great combo with salmon!
Beautiful and healthy
That is my aim. Flavor with it being reasonably healthy. Thx.
I love seeing all your salmon recipes, Peter. They are all so delicious looking. I am especially loving this one! I am a sucker for anything chili so the infusion sounds just beautiful 🙂
Thx Nicole. I bought a couple oils to play with.
This looks sooo delicious. I adore salmon and always leave the skin on. …and we watch the Voice in my house 🙂
One vote for the Voice.