The bold spice rub works well with rich-flavored salmon and would also be good on pork. Serve with delicate angel hair pasta or mashed potatoes.
1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon salt, divided
1/4 teaspoon dried thyme
4 (6-ounce) salmon fillets, skinned
2 cups chopped cucumber
1/2 cup chopped red bell pepper
1/4 cup prechopped onion
2 tablespoons chopped fresh mint
1 tablespoon capers
1 tablespoon cider vinegar
How to Make It
Combine first 6 ingredients, 1/4 teaspoon salt, and dried thyme; rub evenly over fish. Place fish on a jelly-roll pan coated with cooking spray. Broil 8 minutes or until fish flakes easily when tested with a fork.
Combine 1/4 teaspoon salt, cucumber, and remaining ingredients; serve with fish.
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I love salmon, and this is one of my favorite recipes. The portion sizes are just right, and the flavors mix beautifully. I use only a TB of minced red onion because I find raw onion hard to digest, but otherwise kept all the ingredients the same. The fresh mint and the capers really brighten the whole dish. I roast the fish for 10 min at 425 instead of broil and have made it with skin on and skin off--not much difference, really. First time, I put out chive-buttermilk mashed potatoes & steamed green beans; tonight, I made couscous and steamed asparagus. All were good.
The rub was outstanding!! I agree with the other posters who said they would make it in bulk to put on other meats. I also thought the relish was fabulous. Very easy to make and very fast. I didn't have a problem with the spices burning but I'm fairly certain my oven doesn't heat to the proper temp.
Served with angel hair pasta and a salad.
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