BoatBanter.com - View Single Post

John H[_2_]

On Sun, 29 Sep 2013 22:13:32 -0400, wrote:

On Sun, 29 Sep 2013 17:41:21 -0400, John H
wrote:

On Sun, 29 Sep 2013 17:24:44 -0400, Hank© wrote:

On 9/29/2013 5:09 PM, John H wrote:
....which I am willing to share.

Salmon - Brown Sugar Crusted

Dry Sugar Rub

2 tbs brown sugar
1 tbs chili powder
1 tsp black pepper
½ tbs ground cumin
½ tbs paprika
½ tbs salt
¼ tsp dry mustard
Dash of cinnamon

4-6 Salmon filets.
2 tbs canola oil
¼ to 1/3 cup Dijon mustard.

Blend all dry ingredients for the rub. Generously coat one side of the filets with the rub.

Heat oil in heavy pan over medium-high heat. Place filets in pan, seasoned side down. Cook about 2
minutes to sear. Turn filets over. Reduce heat to medium and continue cooking 6-8 minutes, or until
fish is opaque throughout.

Serve with the Dijon mustard, if desired.

Thanks for sharing, but I prefer recipes with 3 or less ingredients.
Fer instance, any kind of meat, fish or poultry, seasoned with Simply
Asia sweet ginger garlic seasoning or Old Bay. ;-)

Old Bay's pretty good. If you add a little of the stuff up there to the Old Bay it'd probably be
pretty good too. This stuff's pretty easy to make once you know how big a tablespoon sized pile in
the palm of your hand is. [That was probably a split infinitive or some damn thing. Sure glad
Harry's pretending not to see us.]

When I come up with a rub I like I make up a bunch and keep in a
Costco sized spice bottle.
I have some sweet ones, usually for pork and other ones that have
other characters.

I lean a little more to the cajun side with fish rubs but I put some
Old Bay in a lot of fishy things just for old time sake.
It is a maryland thing.

Old Bay goes pretty well on anything. I like it on salmon if I'm smoking the salmon.
--

John H.

Hope you're having a great day!