One thing that we've learned since we've been living in the Northwest, is that salmon is synonymous with Seattle. There are many seafood choices here, as the city is close to both fresh and saltwater, but salmon is above all. From gravlax or lox on a bagel, to grilled salmon, to salmon chowder; we've eaten our fair share of the fish in the last year.
Coming here from the Southwest, however, meant that we weren't used to preparing it.
Now that we've had a year here to try out multiple salmon recipes, we've finally found one that is our favorite: Chili-Rubbed Salmon. We were looking for a recipe that combined our love of both Northwest and Southwest flavors, when I was inspired to try this Real Simple recipe.
We made it and now we can't get enough of it!
Northwest Chili-Rubbed Salmon
Serves about 4
Ingredients:
- 1 1/2 tablespoons chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1 1/2 pounds pounds skinless salmon fillets (4 pieces)
- 1 tablespoon olive oil
- In a bowl, combine the chili powder, oregano and salt. Pat the spices on the fish.
- Heat the oil in a large nonstick skillet over medium heat.
- Cook the salmon until opaque throughout, 4 to 5 minutes per side. (Reduce the heat if the spices begin to turn black.)
- Enjoy!