Recipe of the Week

Caribbean spice-rubbed salmon

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LORRIE CECIL/THISWEEKNEWS
Caribbean spice-rubbed salmon.
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By Jeff Bentley
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Ingredients

  • • 4 portions salmon
  • • As needed Caribbean rub
  • • As needed pineapple salsa
  • • 4 cups cooked wild rice
  • • 1 cup Arugula
  • • 1/3 cup oil

 

Method

Prepare the pineapple salsa and chill.

Mix spices for the salmon rub.

In a sauté pan heat 3 Tbs. of the oil to medium heat. Generously rub the Caribbean spice mix on the flesh side of the salmon.

Place salmon in the hot oil, spice side down and sauté until the spices start to brown.

Turn the salmon over and lower the heat to low. Continue to cook the salmon to the desired temperature.

In a second sauté pan, heat the remaining oil and add the cooked wild rice. Once the rice is warm, add the arugula and toss together.

Cook the arugula long enough to bring out the color and to soften slightly.

Divide the rice evenly onto four plates. Place the cooked salmon on top of the rice and top with the pineapple salsa and serve.

 

Caribbean rub for salmon

  • • 1 ½ tbs. allspice
  • • 1 ½ tbs. thyme, dry
  • • 1 ½ tbs. paprika
  • • 1 tbs. sugar
  • • 1½ tbs. salt
  • • 2 tsp. black pepper (fine ground)
  • • 2 tsp. cinnamon

 

Mix all spices.

Left over spices can be stored in an airtight container for later use.

 

Pineapple salsa

  • • 1 each red pepper, finely diced
  • • 1 each green pepper, finely diced
  • • 2 each jalapeno, seeds removed, finely diced
  • • 1 each red onion, finley diced
  • • 1 each fresh pineapple, skin and core removed, finley dice
  • • 1 tbs. olive oil
  • • 1 tbs. rice wine vinegar
  • • Salt and pepper to taste

 

Combine first five ingredients in a mixing bowl.

Add the oil and vinegar and mix well.

Season to taste with salt and pepper.

Place in refrigerator to chill for at least one hour, or overnight, to allow flavors to blend.

Serve cold.

Salsa can be held for 5 days in the refrigerator.

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