Seared Spice Rubbed Salmon with Garden Fresh Compote August 23, 2014 by Jill Foucre Leave a Comment Seared Spice Rubbed Salmon with Garden Fresh Compote 2014-08-23 16:29:27 Serves 4 Print Ingredients One 15-oz can black beans, drained and rinsed ½ lb. tomatillos, parchment removed, rinsed, and cut into small dice 1 avocado, cut into small dice 1 mango, peeled, pitted, and cut into small dice ½ cucumber, peeled, seeded, and cut into small dice 1 large tomato, seeded, and cut into small dice ½ c. red onion, small dice 1/3 c. fresh lime juice ¼ c. white wine vinegar ¼ c. olive oil ¼ c. chopped fresh cilantro Freshly ground black pepper 2 t. chili powder 1 t. cumin 1 t. oregano 1 t. smoked paprika Kosher salt 4 salmon filets Instructions In a medium bowl, combine the black beans, tomatillos, avocado, mango, cucumber, tomato, and red onion. In a separate bowl, combine the lime juice, tequila, olive oil, cilantro, and black pepper; taste and adjust. Toss dressing with compote ingredients and set aside at room temperature. In a small dish, combine the chili powder, cumin, oregano, and smoked paprika, and 1-2 teaspoons of salt. Rub the salmon on both sides with the mixture. In a large skillet, heat oil over medium high heat until hot. Sear the salmon on all sides until nicely charred. If necessary, transfer salmon to a 425 degree oven to finish cooking until internal temperature reads 135 degrees. Remove from oven and rest 5 to 10 minutes before serving. Plate salmon and serve topped with compote. By Courtesy of Chef Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/