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Alaskan Salmon with Sweet-Smokey-Spicy Rub


Alaskan Salmon with Sweet-Smokey-Spicy Rub  

Serve with roasted Yukon Gold or fingerling potatoes (directions below salmon recipe) and a green vegetable or salad.

Prep time 15 minutes
Cook time 15 minutes
Serves 4

2 teaspoons smoked paprika (pimenton) or organic paprika
2 teaspoons brown sugar
1/2 teaspoon organic ground cumin
1/2 teaspoon organic black pepper
1/2 teaspoon sea salt
1/2 teaspoon cocoa powder
1/4 teaspoon red chili flakes or organic cayenne
4 (6 oz)Alaskan Salmon fillets, thawed
1 tablespoon organic extra virgin olive oil

Heat oven to 400 F. 
  • Blend all dry ingredients in a small bowl. Reserve 1/2 tablespoon rub for potatoes.* Rub/pat remaining spice mixture over top of Alaska Salmon. Let the salmon rest 5 minutes before cooking.

  • Heat an ovenproof pan over medium-high heat. Add olive oil, then salmon, rub side down. Cook 3‒4 minutes, until browned. Turn fillets over and place entire pan in oven. Roast just until fish is opaque throughout, about 5‒8 minutes.

Roasted Potatoes

1 tablespoon organic extra virgin olive oil
1 pound cubed Yukon Gold or fingerling potatoes, cubed
1/2 teaspoon each thyme and sea salt


Heat oven to 400 F. 
  • In a bowl, stir olive oil into Yukon Gold or fingerling potatoes. Add thyme and sea salt to reserved rub; sprinkle herb blend on potatoes and stir to coat. Place potatoes on spray-coated pan and roast for 15‒20 minutes.

Nutrients per serving: 275 calories, 11 g total fat, 2 g saturated fat, 35% calories from fat, 117 mg cholesterol, 41g protein, 3 g carbohydrate, 1 g fiber, 359 mg sodium, 21 mg calcium, and 1,270 mg omega-3 fatty acids.

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