Red Chile Rubbed Salmon with Toasted Corn Vinaigrette

Name: Red Chile Rubbed Salmon with Toasted Corn Vinaigrette
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters ancho chile powder; 2 Tbsps brown sugar; 3 Tbsps chopped cilantro; 1 teaspoon cinnamon; 2 teaspoons cumin; 2 ears corn, husk removed; 2 green onion, finely sliced (white and 2 inches of the green); 1 Tbsp honey; 1 jalapeno, grilled, seeded and chopped; 59 milliliters fresh lime juice; 59 milliliters olive oil; 4 servings Olive oil; 4 salmon steaks, about 6 ounces each; 4 servings Salt and pepper; 4 servings Salt and freshly ground pepper

Red Chile Rubbed Salmon with Toasted Corn Vinaigrette

Red Chile Rubbed Salmon with Toasted Corn Vinaigrette is a gluten free, dairy free, and pescatarian recipe with 4 servings. One serving contains 334 calories, 2g of protein, and 28g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of salt and pepper, honey, cinnamon, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 28 minutes.

Instructions

Red Chile Rub: Preheat grill to medium high.

Ingredients you will need

Red Chili Pepper

Dry Seasoning Rub

Equipment you will use

Grill

Combine ancho, cumin, brown sugar and cinnamon in a medium bowl.

Ingredients you will need

Brown Sugar

Cinnamon

Cumin

Equipment you will use

Bowl

Brush salmon with olive oil and season with salt and pepper. Rub 1 tablespoon of the spice rub on 1 side of the salmon and grill, rub-side down until lightly golden brown, about 2 to 3 minutes. Turn over and continue grilling for 3 to 4 minutes for medium doneness.

Ingredients you will need

Salt And Pepper

Olive Oil

Dry Seasoning Rub

Salmon

Equipment you will use

Grill

Toasted Corn Vinaigrette:In a large pot of boiling water, blanch the corn about 5 minutes.

Ingredients you will need

Vinaigrette

Water

Corn

Equipment you will use

Pot

Place the ears on the grill until slightly charred on all sides, about 2 minutes.

Equipment you will use

Grill

Remove from the grill and with a sharp knife, scrape the kernels into a small bowl.

Equipment you will use

Grill

Knife

Bowl

Whisk together the lime juice, jalapeno and honey until combine. Slowly whisk in the oil until emulsified. Season with salt and pepper and fold in the corn, onions and cilantro.

Ingredients you will need

Salt And Pepper

Lime Juice

Cilantro

Jalapeno Pepper

Onion

Honey

Corn

Cooking Oil

Equipment you will use

Whisk

Equipment

Ingredients

Servings:

118milliliters

ancho chile powder 2Tbsps

brown sugar 3Tbsps

chopped cilantro 1teaspoon

cinnamon 2teaspoons

cumin 2

ears corn, husk removed 2

green onion, finely sliced (white and 2 inches of the green)1Tbsp

honey 1

jalapeno, grilled, seeded and chopped 59milliliters

fresh lime juice 59milliliters

olive oil 4servings

Olive oil 4

salmon steaks, about 6 ounces each 4servings

Salt and pepper 4servings

Salt and freshly ground pepper

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is GEN5 Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 9 dollars.

GEN5 Chardonnay

A very friendly Chardonnay, with juicy tropical fruit flavors, a hint of creaminess, and a long, bright finish. For five generations our family has lived and worked our land in Lodi, California, always striving to leave the land in a better state for the nextgeneration.