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Creating Gluten Free and mostly healthy recipes

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Mexican Spiced Salmon

November 11, 2014 by Peter Block 5 Comments

This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.

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.  

seafood, fish, Mexican, spices, chili powder, pan fry, braising

Mexican Spiced Salmon

 

seafood, fish, Mexican, spices, chili powder, pan fry, braising

 

seafood, fish, Mexican, spices, chili powder, pan fry, braising

 

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.  

seafood, fish, Mexican, spices, chili powder, pan fry, braising

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.

Mexican Spiced Salmon
2014-11-10 02:24:02
Serves 3
Salmon spiced with Mexican Chili powder, pan fried and braised.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 2 lbs salmon fillet
  2. 2 tbsp Old Bay seasoning
  3. 1 tbsp Mexican Chili Powder
  4. 1/2 cup chicken stock
  5. 1 - 2 tbsp grape seed oil
Instructions
  1. Spice the flesh side of the salmon liberally.
  2. Heat your skillet on medium high heat. Add the oil.
  3. Once the oil is smoking, add the fish flesh side down. Cook for 2 minutes.
  4. Flip over to skin side and add the stock.
  5. Place in a 325 degree oven for 7 - 9 minutes
  6. Serve and enjoy!
Feed Your Soul Too https://www.feedyoursoul2.com/
seafood, fish, Mexican, spices, chili powder, pan fry, braising

Serve and enjoy! 

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Filed Under: dinners Tagged With: braising, chili powder, dinner, entree, fish, how to, Mexican, pan fry, seafood, spices

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Comments

  1. Trevor aka The Burger Nerd

    November 18, 2014 at 9:20 pm

    I certainly have missed out on seeing a lot of delicious dishes lately. I’ve never tried flavoring salmon this way but I can see how the flavors would work really well together. The couscous looks really good too…I’m a big fan of couscous. Great post as always, thanks for sharing your recipes. Cheers!

    Reply
    • Peter Block

      November 19, 2014 at 9:47 am

      Thank you Trevor and nice to hear from you again!

      Reply
  2. Carol at Wild Goose Tea

    November 11, 2014 at 7:22 pm

    I have never seen salmon with type of seasoning even in a Mexican restaurant.
    What an inspirational/innovative way to
    handle it. I love salmon. It’s got a strong enough flavor to stand up to the seasoning.

    Reply
  3. Susie Gall

    November 11, 2014 at 9:55 am

    I know my husband and I will love this! Thanks, Peter.

    Reply
    • Peter Block

      November 11, 2014 at 9:59 am

      Thx Susie.

      Reply

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Hi everyone. My name is Peter and this blog is a labor of love expressing my passion for cooking and bringing family and friends around the kitchen table. I (now) make gluten free and mostly healthy recipes for home chefs that may just impress your friends. Read More…

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