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Seared Spice Rubbed Salmon with Garden Fresh Compote
Ingredients
- One 15-oz can black beans, drained and rinsed
- ½ lb. tomatillos, parchment removed, rinsed, and cut into small dice
- 1 avocado, cut into small dice
- 1 mango, peeled, pitted, and cut into small dice
- ½ cucumber, peeled, seeded, and cut into small dice
- 1 large tomato, seeded, and cut into small dice
- ½ c. red onion, small dice
- 1/3 c. fresh lime juice
- ¼ c. white wine vinegar
- ¼ c. olive oil
- ¼ c. chopped fresh cilantro
- Freshly ground black pepper
- 2 t. chili powder
- 1 t. cumin
- 1 t. oregano
- 1 t. smoked paprika
- Kosher salt
- 4 salmon filets
Instructions
- In a medium bowl, combine the black beans, tomatillos, avocado, mango, cucumber, tomato, and red onion.
- In a separate bowl, combine the lime juice, tequila, olive oil, cilantro, and black pepper; taste and adjust. Toss dressing with compote ingredients and set aside at room temperature.
- In a small dish, combine the chili powder, cumin, oregano, and smoked paprika, and 1-2 teaspoons of salt. Rub the salmon on both sides with the mixture.
- In a large skillet, heat oil over medium high heat until hot. Sear the salmon on all sides until nicely charred.
- If necessary, transfer salmon to a 425 degree oven to finish cooking until internal temperature reads 135 degrees. Remove from oven and rest 5 to 10 minutes before serving.
- Plate salmon and serve topped with compote.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/