Salmon has such a rich flavor, even without adding any seasonings.You can broil it, steam it, pan-fry it, or just simply eat it as sashimi.
But this time, we think we will kick up a notch and replace the usual salt-pepper grilled salmon with a cinnamon-and-chili encrusted salmon.
And it’s true! The cinnamon and chili give an elegant and subtle flavor to the fish.
1/2 teaspoon chili powder
1/4 teaspoon cinnamon
1/8 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
1 dash sesame oil
1.Sprinkle chili powder, cinnamon, and the salt and pepper on both sides of the salmon fillet.
2. Heat sesame oil in a non-stick pan.
3. When the pan is heated cook the salmon skin side down until the skin is crisp, dark brown and releases easily from the pan (about 3 to 4 minutes)
4.Once the fish gets lighter colored and more opaque and the skin has crisped flip the fish, and cook it an additional 2 (maybe 3) more minutes..
5. Serve with your choice of sides.
Couscous, granules of semolina, traditionally serves as a sauce absorber under stews and braises, but it can also be a quick and flavorful side dish for a variety of foods.