Another twist on salmon – this time with Latin-inspired spices. Serve alongside a tangy beet salad to awaken your taste buds with incredible flavor and brighten your plate with intense colors. Another great summer meal.
#summercooking #funflavorsbrightcolors #realgoodfood
Latin Spiced Dry Rubbed Salmon with Tangy Beet Salad
2 6oz. wild caught Salmon filets
½ teaspoon cayenne
1 ½ teaspoons cumin
1 teaspoon red chile powder
½ teaspoon paprika
½ teaspoon salt
½ red onion, diced finely
1 jalapeno, roasted, seeded, skinned, diced finely
1 serrano pepper, roasted, seeded, skinned, diced finely
1 habanero pepper, roasted, seeded, skinned, diced finely
1 small bunch cilantro, chopped finely
2 medium beets, grated
1 carrot, grated
1 Tablespoon apple cider vinegar
1 Tablespoon olive oil
½ teaspoon sea salt
½ teaspoon paprika
½ teaspoon cumin
Combine the ½ teaspoon cayenne, 1 ½ teaspoons cumin, 1 teaspoon chile powder, ½ teaspoon paprika, and ½ teaspoon salt in a small bowl. Set aside. Place the salmon filets in a large sheet of aluminum foil on top of a baking sheet. Squeeze the juice of ½ lime on to both of the filets. Spoon the spices onto the filets and rub the spices into the filets with your fingers. Top with ½ of the diced onion and diced peppers. Wrap the foil over the filets to make an envelope that covers the filets completely.
Place the foil packet on the grill. Set a timer for 15 minutes.
While the salmon is cooking, prepare the beet salad. Combine the grated beets, carrots, the remaining onion and peppers, the cilantro, apple cider vinegar, olive oil, salt, cumin, and paprika in a medium bowl. Stir well to combine. Place in refrigerator while the salmon finishes cooking.
Remove the foil packet from the grill. Open slowly to release the steam. Place each of the filets on a plate along with a large spoon-full of the beet salad. Enjoy!