This is absolutely delicious!
Charred Sugar-Crusted Salmon
Dry Sugar Rub:
2 Tablespoons sugar
1 Tablespoon chili powder
1 Teaspoon black pepper
1/2 Tablespoon ground cumin
1/2 Tablespoon paprika
1/2 Tablespoon salt
1/4 Teaspoon dry mustard
Dash of cinnamon
4-6 skinless salmon fillets (4 to 6 oz. each)
2 Tablespoons canola oil
1/4 to 1/2 cup hot Chinese-style mustard or Dijon-style mustard, if desired.
Blend all ingredients for Dry Sugar Rub. Generously coat one side of each salmon fillet with mixture.
Heat oil in a large pan over medium-high heat. Carefully place salmon fillets in pan, seasoned sides down. Cook about 2 minutes to sear, turn fillets over. Reduce heat to medium and continue cooking until fish is just opaque throughout. Serve salmon with mustard, if desired.
Serves 4 to 6.
Note: I brushed about one teaspoon of Dijon mustard over the salmon, then coated it well with the rub. google_ad_section_end
Charred Sugar-Crusted Salmon
Dry Sugar Rub:
2 Tablespoons sugar
1 Tablespoon chili powder
1 Teaspoon black pepper
1/2 Tablespoon ground cumin
1/2 Tablespoon paprika
1/2 Tablespoon salt
1/4 Teaspoon dry mustard
Dash of cinnamon
4-6 skinless salmon fillets (4 to 6 oz. each)
2 Tablespoons canola oil
1/4 to 1/2 cup hot Chinese-style mustard or Dijon-style mustard, if desired.
Blend all ingredients for Dry Sugar Rub. Generously coat one side of each salmon fillet with mixture.
Heat oil in a large pan over medium-high heat. Carefully place salmon fillets in pan, seasoned sides down. Cook about 2 minutes to sear, turn fillets over. Reduce heat to medium and continue cooking until fish is just opaque throughout. Serve salmon with mustard, if desired.
Serves 4 to 6.
Note: I brushed about one teaspoon of Dijon mustard over the salmon, then coated it well with the rub. google_ad_section_end