ANCHO CHILI-SPICED SALMON WITH AVOCADO CREMA
Serves 2
Preparation time: 15 minutes Total time: 40 minutes
SALMON
2 center cut salmon pieces, about 5 ounces each, rinsed patty dry Kosher salt and freshly ground black pepper to taste
RUB
1 tablespoon ancho chili powder (or favorite chili powder)
1/2 teaspoon smoked
paprika
1/2 teaspoon garlic
powder
Pinch of cayenne
1/4 teaspoon cumin,
optional
GLAZE
1 tablespoon Dijon 2 tablespoons maple
syrup or agave
CREMA
1/2 ripe avocado, pitted,
peeled
1/4 cup Mexican crema or
sour cream
2-3 teaspoons lime juice Pinch of salt
Brine the salmon, if desired. Place the pieces in a glass baking dish. In a large glass measuring cup, mix together 6 cups water with 1/4 cup salt and
1/4 cup sugar until both dissolve. Pour over the salmon pieces, making sure there’s enough liquid to completely cover them. If there isn’t, add more. Cover with plastic wrap and refrigerate at least 1 hour and up to 3 hours. When ready to cook, remove salmon from brine, discard brine and rinse and pat salmon dry.
Season the salmon pieces lightly with salt and black pepper.
In a small bowl, combine all the rub ingredients and sprinkle all over the salmon. Let stand for 15 minutes.
Meanwhile, in a separate small bowl combine the
glaze ingredients.
In a blender, food processor or drink blender combine the avocado, sour cream, lime juice and pinch of salt. Process until the mixture is smooth, but slightly on the thick side, like Dijon mustard. Set aside.
Preheat the broiler. Place the salmon on a foil-lined baking sheet. Spoon some of the glaze on top — some will drip off. Place under the broiler, about 6 inches from the heat element, and broil about 10 minutes. Halfway through, spoon on more glaze if desired.
Remove from broiler, let stand a few minutes before plating. Slide a spatula between the skin and the salmon flesh and transfer salmon to a plate. Serve drizzled with crema.
From and tested by Susan Selasky for the
Free Press Test Kitchen. Nutrition information not available.