This Spice Rubbed Roasted Salmon With Pear And Arugula Salad is so incredibly good and really simple to prepare.
One of the benefits of living in the pacific northwest is the availability of fresh salmon. Salmon is probably one of my favorite types of fish. It is so versatile, with it’s rich meaty texture, it can be prepared so many different ways.
Rubbed with spices and roasted or grilled is one of the easiest and tastiest ways to cook this pink beauty. Cook up a whole side with the skin on. When the salmon is done, you can lift it right off of the skin with a spatula. This will also help keep the salmon moist when roasting in the oven or cooking on the grill.
Salmon cooks quickly (about 12 minutes depending on thickness), so be sure to not overcook it.
I served up this Spice Rubbed Roasted Salmon with a cool, crisp Pear and Arugula Salad and garlic mashed potatoes. Yum!
- 1-1/2 pounds wild sockeye salmon
- olive oil
- fresh lemon wedges
- 1 tablespoon brown sugar
- 1 teaspoon granulated garlic
- 1/4 teaspoon ground corriander
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground chipotle powder
- 1/4 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Line a sheet pan with foil. Place salmon, skin side down, onto the foil lined sheet pan. Rub salmon with a bit of olive oil and a squeeze of fresh lemon juice.
In a bowl thoroughly combine spice rub ingredients. Rub spice mixture evenly over the top of the salmon.
Place salmon on the middle rack of a 400 degree preheated oven. Roast salmon until just cooked through. (Do not overcook) Salmon will cook in about 12 minutes depending on the thickness. Once it is done place under the broiler to brown the top nicely. About 2 minutes.
- 2 cups sliced Asian pears
- 4 cups organic baby arugula
- 1/4 cup toasted pecan pieces
- dried cranberries or cherries for garnish
For the dressing:
- 1 tablespoon fresh shallot minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon honey
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- freshly ground black pepper to taste
n a large bowl, add sliced pears, toss with a little bit of fresh lemon juice to prevent browning. Add arugula and pecans to the bowl.
In a small bowl combine all dressing ingredients and whisk together to incorporate.
Pour dressing over pear/arugula mixture and toss to coat. transfer to a serving bowl and garnish with dried cranberries/cherries.
- Oregon Pinot Noir
- Pinot Gris
- Unoaked Chardonnay
- Dry Rose’