Best Chili Rubbed Salmon With Papaya And Scallions Recipes

Chili Rubbed Salmon image

Provided by Food Network Kitchen

Time 17m

Yield 4 servings

Number Of Ingredients 4

2 tablespoons vegetable oil
4 (6-ounce) salmon fillets, skinned
1/2 teaspoon chili powder
1 teaspoon kosher salt

Steps:

Heat a large non-stick skillet over high heat. Add the oil and heat until shimmering. Rub the fish with the chili powder and season with salt. Carefully lay fish, skinned-side up in the skillet Cook the fish turning once until brown, crisp, and just firm, about 3 to 4 minutes on each side. Transfer the salmon to a serving platter and tent with foil to finish cooking, about 5 minutes more.
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Chili and Sage-Rubbed Salmon image

Provided by Danny Meyer

Yield Makes 4 servings

Number Of Ingredients 13

Chili Paste
1 tablespoon olive oil
2 medium garlic cloves, thinly sliced
1 tablespoon coriander seeds, finely ground
1 teaspoon cumin seeds, finely ground
3 1/2 tablespoons chili powder
1/4 teaspoon freshly ground black pepper
1 tablespoon thinly sliced fresh sage leaves
1/2 cup verjus, apple cider, or 8 tablespoons white grape juice mixed with 2 tablespoons white wine vinegar
Salmon
4 (6-ounce) skinless salmon fillets
2 tablespoons olive oil
Kosher salt

Steps:

1. Make the paste: Combine the oil and garlic in a small, heavy-bottomed saucepan. Place over low heat and cook until the garlic just barely begins to brown around the edges, 1 to 2 minutes. Add the ground coriander and cumin, and cook 1 minute, stirring constantly. Stir in the chili powder and black pepper and cook, stirring, 2 minutes longer. Add the sage and verjus, bring to a simmer, and cook until reduced and thickened to a paste, 1 to 2 more minutes. Remove from the heat, transfer to a bowl, and cool completely before using.
2. Use your fingers to coat the salmon with the cooled chili paste. Cover and refrigerate for 2 hours.
3. Wipe the paste from the salmon.
4. Heat the oil over medium heat in a skillet large enough to hold all the salmon fillets. Sprinkle the salmon fillets with salt, place them in the pan, and cook gently until well browned and just cooked through, 3 to 4 minutes per side. Transfer the salmon to warm plates and serve immediately.
Wine Suggestions: Champagne or any good sparkling wine would be ideal here. The bubbles and acidity will put out the chili paste fire and cut right through the richness of the salmon. You'd also do well with a young, fruity rosé.

Chili and Sage-Rubbed Salmon image

Provided by Food Network

Categories main-dish

Yield Serves 4

Number Of Ingredients 11

1 tablespoon olive oil
2 medium garlic cloves, thinly sliced
1 tablespoon coriander seeds, finely ground
1 teaspoon cumin seeds, finely ground
3 1/2 tablespoons chili powder
1/4 teaspoon freshly ground black pepper
1 tablespoon thinly sliced fresh sage leaves
1/2 cup verjus, apple cider, or 8 tablespoons white grape juice mixed with 2 tablespoons white wine vinegar
4 (6-ounce) skinless salmon fillets
2 tablespoons olive oil
Kosher salt

Steps:

Make the paste: Combine the oil and garlic in a small, heavy-bottomed saucepan. Place over low heat and cook until the garlic just barely begins to brown around the edges, 1 to 2 minutes. Add the ground coriander and cumin, and cook 1 minute, stirring constantly. Stir in the chili powder and black pepper and cook, stirring, 2 minutes longer. Add the sage and verjus, bring to a simmer, and cook until reduced and thickened to a paste, 1 to 2 more minutes. Remove from the heat, transfer to a bowl, and cool completely before using.
Use your fingers to coat the salmon all over with the cooled chili paste. Cover and refrigerate for 2 hours.
Wipe the paste from the salmon.
Heat the oil over medium heat in a skillet large enough to hold all the salmon fillets. Sprinkle the salmon fillets with salt, place them in the pan, and cook gently until well browned and just cooked through, 3 to 4 minutes per side. Transfer the salmon to warm plates and serve immediately.