Brown Sugar– And Chili-Rubbed Salmon
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With all the diet-centric cookbooks out these days, can't we all just have a little fat and carbs and leave it all behind? Yes, we can! Grab a copy of food writer and blogger Andie Mitchell's Eating in the Middle and redefine what a balanced diet means. Besides, it's not a really good recipe if you're still hungry afterward, right?
Do you ever make a meal and just know — I mean know, with absolute certainty — that somewhere in the Hamptons, Ina Garten would be, like, super-proud of you? That even if she were completely absorbed in splitting vanilla beans for homemade extract, she would totally side-eye your dish and smile?
This is that meal. It's got caramelized lime slices, for heaven's sake! Ina would be positively smitten. What I love about it, and what I think you (and Ina) will, too, is that the brown sugar–chili rub gives the salmon a spicy-sweet quality, and a smokiness when it's nearly blackened in a hot pan. The crema — a silky blend of avocado, sour cream, lime juice, parsley, and garlic — is a nice, cooling balance.
- 1/2 avocado
- 2 tablespoons sour cream
- 2 tablespoons fresh lime juice
- 1 garlic clove
- 1/4 cup packed fresh flat-leaf parsley
- pinch of salt
- 1 tablespoon packed light brown sugar
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- Pinch cayenne pepper
- 4 5-ounce Salmon Fillets
- 4 teaspoons extra-virgin olive oil
- 1 lime
- For the avocado crema, in a blender or food processor, combine the avocado, sour cream, lime juice, garlic, parsley, and salt, and pulse until smooth. The consistency should be similar to sour cream — thick yet spreadable. To thin it, add a tablespoon or two of water and pulse to incorporate. Cover and set aside until ready to serve. The crema will keep in an airtight container in the refrigerator for 1 day.
- For the salmon, in a small bowl, combine the sugar, chili powder, salt and cayenne pepper. Lay the salmon fillets on a clean work surface and sprinkle the brown sugar mixture evenly over each fillet, rubbing it into the flesh on all sides.
- In a 12-inch nonstick skillet set over medium-high heat, heat 2 teaspoons of the oil. Add 2 of the salmon fillets (skin-side up, if they have skin on) and cook, undisturbed, until their undersides are crisp and just beginning to blacken, about 4 minutes. Flip the fillets and cook until the fish feels firm to the touch, 4 minutes more. Transfer to a warm plate. Add the remaining 2 teaspoons of oil to the pan and swirl to coat. Repeat the cooking process with the remaining 2 fillets of salmon. Set the salmon aside.
- Add the lime slices to the skillet and cook just until they begin to caramelize, about 30 seconds. Flip and cook for an additional 30 seconds.
- To serve, divide the salmon fillets among 4 plates and spoon 2 tablespoons of crema over each. Press a caramelized lime slice into the crema to garnish.