Y'all.... This was so dang good! We try to eat salmon at least once a week so we can get those omega-3’s in that are so important to our health (and our little one’s).
I made a plain version for the kiddos (just a pinch of salt), not being sure if they would dig the spice rub, but it turned out that they preferred it! The brown sugar caramelized making a slightly sweet crunchy crust that they loved!
And don’t be afraid of the cocoa powder. I almost left it out, but then went for it and am SO glad I did. When you go savory with cocoa, it doesn’t taste like chocolate but gives depth and warmth to the salmon.
Bon Appetit!
Ingredients -
Salmon:
1 tsp smoked paprika
1 1/2 tsp brown sugar
1/2 tsp chipotle chili powder (or plain chili powder if you don't like heat)
1/2 tsp ground cumin
1/2 tsp kosher salt
1/2 tsp unsweetened cocoa powder
1 lime, juiced
1 lb salmon, cut into fillets (sustainably sourced)
olive oil spray
lime wedges for serving
For the salad:
15.5 oz can black beans, drained and rinsed
2 cups frozen or fresh corn kernels, thawed if frozen
1/4 cup red onion, minced
3 tbsp finely minced cilantro
1 mango, chopped
1 avocado chopped
1 tomato, chopped
2 tbsp fresh squeezed lime juice
kosher salt to taste
Directions -
Combine all the spices in a small bowl.
Squeeze lime juice over salmon. Rub in the spices to completely coat; set aside to rest while making the salad.
Combine all ingredients together in a bowl, toss with lime juice and salt; set aside.
Heat (medium - medium high) and lightly oil indoor or outdoor grill.
Grill the salmon for about 5-7 minutes (depending on thickness), flip and cook for another 2-3 minutes until desired doneness.
Serve with salad and lime wedge.
Compliments to @skinnytaste for this recipe inspiration!
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