My recipe ideas come from anywhere and everywhere: talking with people, colors I see, the weather, my mood, my fruit bowl, food images in magazines, walking down an aisle in the market, my kids, a book, a TV show, the seasons, and the list goes on.
The idea for this recipe came to me when I brought home a ton of leftover spice mix I’d made for a cooking project in my son’s fourth grade class. (Pozole de Frijol for “Mission Day.”)
- 1 ½ tablespoons dried, chopped onion
- 1 tablespoon Mexican Oregano
- 1 tablespoon Ancho Chile powder
- 1 ½ teaspoons granulated garlic
- 4 (approximately 5-ounce) salmon fillets (preferably wild caught)
- Sea salt
- Grape seed oil for the pan
- About 2 teaspoons fresh lime juice
- In a small bowl, mix the dried onion, oregano, chile powder, and granulated garlic together.
- Sprinkle 1 tablespoon of the spice mix evenly over each salmon fillet. Then use your hands to gently press it down so it "sticks."
- Coat the bottom of a medium-sized sauté pan with grape seed oil and place it over high heat. Once it's very hot, sprinkle the coated fillets with a salt and place them in the pan, skin side up. (If you don't hear a sizzling sound, wait another moment. The pan must be super hot!)
- Let the salmon sauté until you can see that the spices have formed a crust, 1 to 2 minutes. Carefully use a flat-bottomed metal spatula to flip the fillets over. Turn the heat to the lowest setting, cover the pan, and cook just about 2 more minutes. It should still look uncooked in the very center.
- If desired, you can easily remove the skin from he bottom at this point.
- Drizzle a bit of lime juice over each one and serve immediately!