Sweet & Spicy Salmon

Do you ever get into those moods when you just want to do something different?  Not necessarily something crazy-although there is always a time for that too.  Nope.  Just a little break from the norm.  That was me today, staring at the salmon on my counter.  The fish, all fresh and pink and full of healthy fats, stared back.  Waiting.

So I headed to my cookbook collection and started paging through.  I randomly pulled volumes off the shelf, flipping the pages, finding nothing, and then I came across Ellie Krieger‘s cookbook, and immediately skipped back to the index, knowing that she would have a winner for me.  Sure enough, she didn’t disappoint.  How could I have missed this recipe in the several years I have had this cookbook?!  I cannot WAIT to make this again.  Crazy fast.  Crazy good.  And good for you!  I was afraid the flavor combinations of the rub would overpower the fish, but the salmon holds its own.  We don’t have much leftover, but what little there is will be flaked right from the fridge over a salad tomorrow. Sweet & Spicy Salmon
This rub caramelizes on the fish.  A-Ma-Zing.

3-4 salmon fillets, about 5 oz each
1 T brown sugar
1/2 tsp cumin
1 1/2 tsp chili powder
salt and pepper, about 1/4 tsp each
olive oil

In a small bowl, mix the brown sugar and spices together until combined.  Sprinkle evenly over the flesh of the fish (not the skin), pressing with your fingers a bit to make it adhere and ‘coat’ the fish well.  Film a few tablespoons of olive oil in a small saute pan and place over medium, medium high heat.  Place flesh side down in the oil-it should sizzle loudly-and let cook, not touching it, for 3-4 minutes.  Flip gently and continue cooking until just barely pink in the thickest part and the flesh flakes easily.