Seared Spice Rubbed Salmon with Garden Fresh Compote

Seared Spice Rubbed Salmon with Garden Fresh Compote
Serves 4
  1. One 15-oz can black beans, drained and rinsed
  2. ½ lb. tomatillos, parchment removed, rinsed, and cut into small dice
  3. 1 avocado, cut into small dice
  4. 1 mango, peeled, pitted, and cut into small dice
  5. ½ cucumber, peeled, seeded, and cut into small dice
  6. 1 large tomato, seeded, and cut into small dice
  7. ½ c. red onion, small dice
  8. 1/3 c. fresh lime juice
  9. ¼ c. white wine vinegar
  10. ¼ c. olive oil
  11. ¼ c. chopped fresh cilantro
  12. Freshly ground black pepper
  13. 2 t. chili powder
  14. 1 t. cumin
  15. 1 t. oregano
  16. 1 t. smoked paprika
  17. Kosher salt
  18. 4 salmon filets
  1. In a medium bowl, combine the black beans, tomatillos, avocado, mango, cucumber, tomato, and red onion.
  2. 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.
  3. 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.
  4. In a large skillet, heat oil over medium high heat until hot. Sear the salmon on all sides until nicely charred.
  5. 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.
  6. Plate salmon and serve topped with compote.
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