Spicy Salmon with Citrus Salsa

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One of my favorite things about subscribing to a weekly farm box is the surprise of produce that awaits me each week. Vegetables and fruits that are in season (and probably in excess) on the local farm end up in the box. The best part is…I get to have my own Iron Chef type experience, coming up with ideas for the weekly ‘secret ingredients’! This week I opened the box to find some gorgeous citrus and instantly thought of a refreshing citrus mint salsa. The invigorating mint and citrus flavors are a perfect complement to something savory and a little spicy, like this spice crusted salmon.  This dish is great for company; both the spice mix and the salsa can be prepared ahead of time and the salmon is very quick to prepare.


Spice Crusted Salmon


Serves 2


The sugar in this spice rub creates a nice crust when the salmon is cooked; the combination of spices is a little sweet and a little spicy. Feel free to add more cayenne pepper to kick up the heat a bit.


2 6-ounce salmon fillets


1 tablespoon brown sugar


½ tablespoon chili powder


½ teaspoon pepper


¼ tablespoon cumin


¼ tablespoon paprika


¼ teaspoon salt


¼ teaspoon cinnamon


¼ teaspoon cayenne pepper (optional for additional heat)


Mix all spices together in small bowl. Coat both sides of the salmon fillets with a thick layer of the spice mix.  Heat olive oil in skillet on medium high heat. Cook salmon for approximately 4 minutes per side until just cooked through; time will vary depending on thickness. Top with citrus salsa. This is excellent on top of quinoa.



Citrus Salsa



1 orange, peeled and segmented, reserve juices


1 grapefruit, peeled and segmented (video on how to segment an orange), reserve juices


1 tablespoon of capers


2 scallions, chopped


3 tablespoons chopped fresh mint


Pinch of red pepper flakes


Mix grapefruit and orange segments in a medium bowl, coarsely chopping.  Mix remaining ingredients in bowl; pour reserved juices over the top and season with salt and pepper.  If time permits, let sit for about an hour before serving. Recipe adapted from Giada de Laurentiis, Giada at Home.