Spiced Pan-Seared Salmon
User Reviews
4.2
14 reviews
Good
-
Prep Time
25 mins
-
Cook Time
10 mins
-
Total Time
35 mins
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Servings
4
-
Calories
282 kcal
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Course
Main Course
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Cuisine
Asian
Spiced Pan-Seared Salmon
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Not your every day salmon! This one has loads of flavor from the spice blend and a delicious Asian Inspired vegetable medley!
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Ingredients
For the Spice Rub
- ¼ teaspoon black pepper
- ¼ teaspoon cinnamon
- 1 teaspoon chili powder
- 1 teaspoon mustard powder
- 1 teaspoon salt
- ⅛ teaspoon cayenne pepper
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- 1 teaspoon cumin ground
- ½ teaspoon paprika
- 1 teaspoon sugar
For the Asian Sauce
- 1 ½ tablespoons soy sauce low-sodium
- 3 tablespoon rice wine vinegar unseasoned
- 1 tablespoon sesame oil
- 2 teaspoons ginger freshly grated
- 1 lime zested
- 1 teaspoon sugar
- 1 tablespoon cilantro chopped
- 1 green onion white and pale green parts only, thinly sliced
For Salmon and Veggies
- 1 pound salmon skin on, pin bones removed, fillet
- 3 cups broccoli bite-sized florets
- 2 bell pepper or yellow or orange bell peppers, seeded and cut into 1-2" pieces, red
- 8 ounces mushroom I used shiitake, but button and cremini work well too, sliced
- 2 teaspoons ginger freshly grated
- 1 large garlic minced, clove
- 2 green onions thinly sliced
- ¼ cup cilantro fresh, for garnish (optional)
Instructions
- In a small bowl, combine all the spices for the rub and stir well and set aside.
- In a small bowl, combine all the ingredients for the Asian Sauce, stir well and set aside.
- Slice the salmon fillet, into 4 equal pieces. Sprinkle the spice rub over the flesh of the fish and use your fingers to pat and rub it in. Set aside.
- Prep the vegetables, ginger and garlic and set aside.
- In a large skillet (with a lid) over medium high heat, add 1 tablespoon sesame oil. When pan is hot, add the bell peppers, mushrooms and broccoli florets, cook for 1-2 minutes, shaking the pan occasionally. Add the garlic and ginger, green onions and 1-2 tablespoons of the Asian sauce. Stir to coat and combine. Place the lid on the pan and turn off the heat. Let the vegetables rest while you cook the salmon.
- Add one tablespoon sesame oil to another pan over medium high heat. When pan is very hot, carefully place the salmon, flesh side down in the pan (be careful, it will splatter). Cook for 1-2 minutes, then using a spatula, carefully flip the fish and continue to cook for 1-2 minutes, depending on how you like your fish cooked (we like ours rare in the middle). Remove from heat.
- Mound the vegetables onto a platter or individual plates and top with a piece of fish. Sprinkle with cilantro and serve with remainder of Asian Sauce.
Nutrition Information
Show Details
Calories
282kcal
(14%)
Carbohydrates
17g
(6%)
Protein
27g
(54%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Cholesterol
62mg
(21%)
Sodium
879mg
(37%)
Potassium
1198mg
(25%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
2815IU
(56%)
Vitamin C
143.7mg
(160%)
Calcium
64mg
(6%)
Iron
3.3mg
(18%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 17g | 6% |
| Protein | 27g | 54% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 62mg | 21% |
| Sodium | 879mg | 37% |
| Potassium | 1198mg | 25% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 2815IU | 56% |
| Vitamin C | 143.7mg | 160% |
| Calcium | 64mg | 6% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
14 reviews
Good
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