Smoky Latin Salmon
Submitted by Amy Smith Smith
About the cook: I work in financial field educating people about the stock market. I love to cook for family and friends - there is nothing more fun than gathering around delicious food with people you care about!
About the dish: Living in Los Angeles has given me a great appreciation for Latin spices and flavors, so I decided to combine these for a delicious salmon dinner.
National Origin: Latin
Estimated Time: 30 to 60 Minutes
1 teaspoon chipotle chili pepper
1 ½ teaspoons cayenne pepper
2 teaspoons cumin
½ teaspoon oregano
½ teaspoon thyme
1 teaspoon coriander
1 tablespoon garlic powder
1 teaspoon mustard
1 ½ teaspoons basil
1 teaspoon rosemary
2 teaspoons ancho chili pepper
2 tablespoons lime juice
2 tablespoons salsa verda
1 teaspoon lime zest
3 tablespoons olive oil
4 pieces of 6 ounce skinless salmon
Combine the first 11 ingredients in a small bowl and mix well.
In another bowl, stir together the salsa verde and lime juice.
Generously coat the top of each piece of salmon with the spice mixture, dividing equally.
Spoon 2 teaspoons of the salsa verde on top the spices.
Add lime zest to each piece of salmon.
Heat the olive oil in a large pan over medium heat for 1 minute.
Add the salmon to the pan and cover with a lid for 10 minutes. Turn heat off and allow salmon to remain in pan for another 4 minutes.
Garnish with guacamole and pico de gallo, and remaining salsa verde. Ole!