Salmon or Arctic Char with Chili-Lime Spice Rub
A simple spice rub such as this one really livens up mild fish. This spice combination would also be great on chicken, and it works really well with the delicate flavor of Arctic char (a close relative of salmon that comes mostly from Iceland) or trout.
- 1 - 1 1/2 lb. salmon fillet (use wild Alaskan salmon, if possible) or Arctic char
- 1/2 tsp. chili powder
- 1/4 tsp. ground cinnamon
- 1 tsp. brown sugar
- 1/4 tsp. salt
- 1 lime use half for juice and cut half into wedges for serving
- Preheat the broiler and set the oven rack about 6 inches from the heating element. (Alternatively, bake the fish at 450 degrees.) Line a baking sheet with foil and lay the fish on top of the foil, skin side down.
- In a small bowl, combine the chili powder, cinnamon, brown sugar and salt.
- Sprinkle the fillet with the juice of half a lime and then sprinkle and press the spice mixture evenly over the flesh of the fish (for picky eaters, leave some fish plain or very lightly coated).
- Broil the fish for 10 - 12 minutes (or bake for 10 - 15) until the spice rub is browned but not blackened and the fish is cooked through in the thickest part of the fillet.
- Remove the fish from the oven, cut it into 4 pieces, and serve with the lime wedges.
To Cook on the Grill
- Preheat the grill to medium heat. Bend up the edges of a sheet of heavy-duty foil that is slightly larger than the fillet. Put the foil on the grill over indirect heat, and put the salmon flesh side up on top of the foil, spooning any extra marinade evenly on top of the fish.
- Close the grill, and cook it for 15 - 25 minutes--depending on the thickness of the fish and your grill’s heat--until the fish is cooked through in the thickest part - do not flip it.
Slow Cooker Directions
- Cut the fillet into pieces that will fit easily into the slow cooker, if needed. Place each piece of salmon on a piece of aluminum foil large enough to fold into a packet. Season with the lime and spice mixture as directed above, then close the packets around the salmon and place into the slow cooker, stacking as needed. Cook on low for 2 - 3 hours or on high for 1 - 1 1/2 hours, until the salmon flakes easily with a fork. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Combine the spices, juice half the lime, and slice the remaining half into wedges. Scramble Flavor Booster: Use spicy chili powder such as hot Mexican style or chipotle, and/or increase the amount of the spice rub to 1 ½ - 2 times than what is listed above. Tip: Arctic char is like a cross between salmon and trout. Like trout, it's slightly milder tasting than salmon, but when cooked has the coral color that's similar in appearance to salmon. Nutritional Information Per Serving (% based upon daily values): Calories 250, Total Fat: 11g, 17%; Saturated Fat: 2g, 8%; Cholesterol: 95mg, 32%; Sodium: 220mg, 9%; Total Carbohydrate: 1g, 0%; Dietary Fiber: 0g, 0%; Sugar: 1g; Protein: 34g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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