"Think Orange", the theme for this week at I Heart Cooking Clubs (IHCC). We are celebrating the colour orange, and we can make any recipe with any orange-hued ingredients using any of Ellie Krieger's recipes. I've chosen to cook salmon.
Simple, easy and quick! Recipe calls for the salmon skin to be removed, but I did not do that. We like eating the fish with skin.The salmon fillets are brushed with some oil, then rubbed with the spice mix ; light brown sugar, chilli powder, cumin powder, ground black pepper, and salt. They are then grilled over medium heat until charred and cooked to your liking. We like ours well-done.
Served the salmon fillets with some steamed Asia greens. I did not have any lemons but have lots of calamansi lime. Squeeze half a calamansi lime over the salmon fillet just before serving, yummy!
Salmon with Sweet and Spicy Rub
(adapted from "The Food You Crave", Ellie Krieger)
2 tablespoons packed light brown sugar
1 tablespoon chilli powder
1 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
six 5-ounce salmon fillets, skin and any pin bones removed
1 tablespoon olive oil
Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chilli powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the spice mixture.
Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook for another 5 to 6 minutes for medium doneness. For well-done fish, cook an additional 1 to 2 minutes. Transfer to a platter and serve immediately.
I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week,