Dry-Rub Barbecued Fillet of Salmon with Bok Choy Salad
Created by Michel Nischan
Barbecued fillet of salmon sizzles with a spicy, sugary, salty, sour rub. Serve it with a side of fire-roasted sweet peppers and crunchy bok choy instead of the usual greens.
This recipe is from Michel Nischan's Fresh-from-the-Garden Menu.
This recipe is from Michel Nischan's Fresh-from-the-Garden Menu.
Servings: Serves 6
Ingredients
Roasted red peppers:
- 3 red bell peppers
Dry rub:
- 1/2 cup raw cane sugar
- 1/4 cup plus 1 Tbsp. sea salt
- 3 Tbsp. chili powder
- 3 Tbsp. ground cumin
- 1/4 cup lime zest
- 1/4 cup chopped fresh cilantro
Salmon:
- 1 fillet (1 1/2-pounds) wild salmon , skinned and deboned
- Grapeseed oil
- 1 Tbsp. sea salt
- 2 Tbsp. chili powder
- 2 Tbsp. ground cumin
- 1/4 cup chopped fresh cilantro
Salad:
- 2 Tbsp. cider vinegar
- 1 Tbsp. freshly squeezed lime juice
- 2 Tbsp. grapeseed oil
- Salt and pepper to taste
- 4 ounces bok choy or baby spinach leaves
- 1/2 small sweet onion , very thinly sliced
- 1/4 cup sliced chives (cut into 1/2-inch pieces)
Directions
To prepare peppers: Preheat and oil charcoal or gas grill. Place peppers on grill and roast over high heat, turning until all sides are blistered and charred, about 10 minutes. Transfer to a plate. When cool enough to handle, peel peppers, remove seeds, slice into 1/4-inch julienne strips, and set aside.
To make dry rub: In a bowl, combine ingredients until well blended. Reserve 2 tablespoons for salad dressing.
To make salmon: Place a piece of parchment paper over a large cookie sheet. Spread half dry rub over an area of parchment about the size of fillet. Place fillet atop dry rub. Sprinkle remaining dry rub over fillet. Cover and refrigerate 1 hour (dry rub will moisten as it cures salmon). Remove; use the back of a kitchen knife to scrape cure from fillet.
Preheat and oil charcoal or gas grill. Combine sea salt, chili powder, cumin, and cilantro; rub mixture into fillet.
Place fillet on grill over medium-high heat. Sear well on both sides, 1 to 2 minutes per side. Watch fillet carefully, as it will caramelize quickly because of sugar used in rub. Reduce heat to medium, and finish cooking until salmon reaches an internal temperature of 145°. Transfer to a large serving platter and cover with foil.
To make salad: In a small bowl, combine reserved 2 tablespoons dry rub, vinegar, and lime juice. Whisk in grapeseed oil; season with salt and pepper. Toss in roasted peppers, bok choy, sweet onions, and chives. Arrange salad around salmon.
To make dry rub: In a bowl, combine ingredients until well blended. Reserve 2 tablespoons for salad dressing.
To make salmon: Place a piece of parchment paper over a large cookie sheet. Spread half dry rub over an area of parchment about the size of fillet. Place fillet atop dry rub. Sprinkle remaining dry rub over fillet. Cover and refrigerate 1 hour (dry rub will moisten as it cures salmon). Remove; use the back of a kitchen knife to scrape cure from fillet.
Preheat and oil charcoal or gas grill. Combine sea salt, chili powder, cumin, and cilantro; rub mixture into fillet.
Place fillet on grill over medium-high heat. Sear well on both sides, 1 to 2 minutes per side. Watch fillet carefully, as it will caramelize quickly because of sugar used in rub. Reduce heat to medium, and finish cooking until salmon reaches an internal temperature of 145°. Transfer to a large serving platter and cover with foil.
To make salad: In a small bowl, combine reserved 2 tablespoons dry rub, vinegar, and lime juice. Whisk in grapeseed oil; season with salt and pepper. Toss in roasted peppers, bok choy, sweet onions, and chives. Arrange salad around salmon.
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