Salmon Dry Rub

Salmon is one of my favorite go-to-meals because it cooks so quickly.  You can walk in the door, toss it in a hot oven, make a quick salad, and 10-15 minutes later dinner is served.  I often make a very simple version that one of my daughters dubbed Perfect Roasted Salmon, but today I dressed it up a little with a delicious mix of dried herbs and spices that I can't wait for her to try.  The recipe makes enough to season several salmon fillets so keep it in a labeled jar because, I promise, you'll reach for it again and again.  

Here are the ingredients for this wonderful salmon rub.  Clockwise from the top (amounts listed below):  brown sugar, ground cumin, ground dill, ground coriander, paprika, garlic powder, dried parsley, kosher salt, and ground black pepper.

Whisk all the ingredients together, being sure to break up any clumps of brown sugar that may be present.

Place mixture in a jar with a tight fitting lid.

And this is probably the most important part - LABEL THE JAR!!.  I'm guilty of thinking, "I'll remember what this is" - only to find out several months later, I have absolutely no idea what it is (happens in the freezer too!).  I actually found such a jar in my spice cabinet last week - the mystery mixture is currently sitting on my counter, waiting for me to decide what to do with it.  I think I'll sprinkle it on some chicken breasts and see if that can jog my memory.  Lesson learned:  label, label, label.  

To use the salmon rub, brush salmon with olive oil and...

Sprinkle the rub liberally all over.  Salmon is rather delicate, so no need to actually "rub" the mixture.  Roast as directed below.

This rub was absolutely fantastic on the Wild Sockeye Salmon. Actually, try it on any salmon, or even steelhead trout.

Items used to make this recipe:

(affiliate links)

• half sheet pan https://amzn.to/3uvrtzA

• nonstick foil (one of my favorite things!) https://amzn.to/3B5VqYa

• small whisk https://amzn.to/3NvABeY

• silicone pastry brush https://amzn.to/3uAMo45

• label maker https://amzn.to/3T2TjLY

• instant read thermometer https://amzn.to/314X3nO

• spice jar(s) https://amzn.to/3Dxi9xZ

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Salmon Dry Rub

makes 6 tablespoons

Printable Recipe

Ingredients

• 1 1/2 tablespoons brown sugar (light or dark)

• 1 tablespoon kosher salt

• 1 tablespoon dried parsley

• 1 1/2 teaspoon garlic powder

• 1 1/2 teaspoon paprika (not smoked)

• 1 1/2 teaspoon ground black pepper

• 1 1/2 teaspoon dried dill

• 1/2 teaspoon ground coriander

• 1/2 teaspoon ground cumin

Directions

1. Place all ingredients in a bowl and whisk together well, being sure to break up brown sugar clumps.

2. Transfer dry rub to an airtight container and store in a cool dry place.

To Use

1. Preheat oven to 425F.  Place a salmon fillet, skin side down, in a baking dish or foil lined half sheet pan sprayed with nonstick spray (or use nonstick foil). 

2. Brush top of salmon with olive oil and sprinkle liberally with dry rub (I used about 1 tablespoon for a 1 1/2-pound fillet). 

3. Roast uncovered in center of the oven until cooked through and salmon flakes easily (approximately 10 minutes per inch of thickness).  Note: The FDA recommends cooking salmon to an internal temperature of 145F.

Note

• Steelhead trout can be substituted.

Asian-Inspired Sloppy Joes

An unadapted version of this Asian-inspired Sloppy Joe recipe was shared with me a number of years ago by a dear friend Jill - she's a wonderful cook and we have similar flavor palates, for the most part.  I say for the most part because we don't share a love for every ingredients.  Cilantro for example - I love to serve these sloppy joes with lots of fresh cilantro, but she absolutely detests it.  Spicy heat is another area where we don't always see eye to eye.  I like things a bit spicier than she does so if you tend to not like as much spice as I do, go ahead and reduce the cayenne pepper by half (or eliminate it completely). 

Let me show you how these sloppy, gingery, yummy sandwiches are made.

Start with a mixture of minced red bell peppers, onions, and celery.

Saute the veggies in a bit of canola oil until softened and the onions turn translucent.

Done.

Next add ground turkey and cook until no pink remains, stirring frequently to break up clumps. 

I've made this recipe with ground beef, but ground turkey actually works better, much better - the flavors of the ground turkey and sauce are beautiful together. 

Speaking of the sauce, here's the cast of characters (clockwise from left to right):  brown sugar, red wine vinegar, soy sauce, creamy peanut butter, garlic powder, cayenne powder, and ground ginger.

So here's how the ground turkey should look when it's cooked through.

Add all the sauce ingredients and stir well to combine. 

Simmer for 5 minutes over medium heat. 

Now this part wasn't included in the original recipe, but Jill highly recommended it and I have to agree, it's an excellent addition. 

Anyone out there have a good copycat recipe for this dressing?  Please share if you do.

Simply buy a bag of broccoli slaw and dress it with Trader Joe's Spicy Peanut Vinaigrette, then pile it on top of the sloppy joe filling.  

I like to build these sandwiches on soft, pillowy brioche buns.  Add as much asian sloppy joe filling as you like.

Then add the crunchy broccoli slaw and fresh cilantro (which I highly recommend, but, sadly, didn’t have any on the day I took these photos).

Serve with lots of napkins and enjoy! 

Items used to make this recipe:

(affiliate links)

• 12-inch cast iron skillet https://amzn.to/3BlZNPb

• my favorite Wusthof knife https://amzn.to/3NKOoQt

• huge cutting board https://amzn.to/3qSERxM

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Asian-Inspired Sloppy Joes

makes 6 servings

Printable Recipe

Ingredients

• 2 tablespoons peanut or canola oil

• 1/2 cup chopped onion

• 1/2 cup chopped celery

• 1/2 cup chopped red bell pepper

• 1 1/2 pounds ground turkey

• 1/4 cup red wine vinegar

• 1/4 cup soy sauce

• 1/4 cup smooth peanut butter

• 2 tablespoons brown sugar

• 2 teaspoons garlic powder (not garlic salt)

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground cayenne pepper

• 6 brioche buns

• garnish - chopped fresh cilantro (optional, but highly recommended)

Directions

1. In a large skillet over medium high heat, saute onions, celery, and bell peppers in oil until they soften.

2. Add ground turkey and cook, stirring frequently to break up clumps, until no pink remains.

3. Stir in red wine vinegar, soy, peanut butter, brown sugar, garlic powder, ground ginger, and cayenne; heat to bubbling, then turn down the heat and simmer for 5 minutes.

4. Pile mixture onto hamburger buns that have been lined with lettuce leaves and top with chopped cilantro if desired.

Note

• These sandwiches are excellent on their own, but topped with a layer of broccoli slaw dressed with spicy peanut vinaigrette (and fresh cilantro, if you dare) takes them to the next level. I'm absolutely addicted to Trader Joe's spicy peanut vinaigrette (found in the refrigerator section).  Please drop me a line if you know of a good copycat recipe.