Page 118 - UMass2018_CookBook

Ingredients
Serves 4
FOR THE DRY RUB:
2 1⁄2 tablespoons paprika
2 tablespoons sea salt or kosher salt
2 tablespoons garlic powder
1 tablespoon ground black pepper
1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme
1 1⁄2 pounds skin-on salmon fillets
Canola oil
Basil pesto or salsa, for serving (optional)
Note: The salmon goes well with steamed rice, fresh lime juice, chopped fresh cilantro and your favorite green veg- etable. You will have leftover dry rub, which can be used for future meals.
Pan-Seared Salmon
Goldberg Family, Mansfield, MA
“This recipe is so simple to follow and will produce restaurant-quality salmon. Great for the family and dinner guests!”
— Jack Goldberg
Preparation
1. To make the dry rub, in a small bowl, stir together the paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano and thyme. Store in a 7-ounce spice bottle.
2. Preheat oven to 450°F.
3. Cut the salmon into serving-size pieces, leaving the skin on. Rinse off the loose scales and pat dry with paper towels. Gen- erously sprinkle the dry rub onto the flesh side of the salmon.
4. Heat just enough oil in an oven-safe nonstick skillet over medium-high heat until almost smoking. Add the salmon, seasoned side down, and cover the pan with a splatter guard. Cook, without moving or turning the fish, for 3 minutes.
5. Transfer the pan to the oven and roast, again without moving or turning the fish, until just cooked through, 5 to 8 minutes, depending on thickness. Using an oven mitt, remove the pan from the oven. Using tongs, gently remove the salmon skin. Transfer the fish, seasoned side up, to individual plates. Serve with basil pesto or salsa, if desired.
108 | TASTE OF HOME