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Salmon w/ Coffee Spice Rub Recipe


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     Salmon w/ Coffee Spice Rub

Category   Entrees - Maindishes
Sub Category   Gluten-Free
Servings   4
Preptime   25 min.
  Pinot Noir

1.5 lbs wild king salmon belly filet, cut to 4 pieces of equal thickness with skin
1T extra virgin olive oil or virgin coconut oil, some for coating pan and some for brushing fish
1/4 c espresso coffee beans
1T cumin seeds
1T yellow or brown mustard seeds
1T coriander seeds
3T brown sugar
2 tsp. kosher or sea salt
1 tsp. ground new mexico hot chile powder
1 tsp. ground black pepper

In small sauce pot, combine cumin seeds, mustard seeds and coriander seeds. Heat over medium-low heat, stirring regularly, until seeds become hot and fragrant. Seeds may pop and jump so cover pot with lid, being careful not to burn the seeds. Remove from heat immediately and pour into spice grinder.
Add espresso beans to grinder and grind fully to form finely ground spice mixture. Pour ground spices into a bowl and add brown sugar, salt, chile powder and black pepper. Toss well to fully combine.
Coat large skillet with olive or coconut oil and heat to medium-high heat.
Brush tops of salmon pieces with olive oil and pat tops generously with spice rub mixture, fully coating flesh side of each piece of salmon. Place rubbed salmon pieces skin side down onto preheated pan. Allow to cook over medium-high heat for 3 - 5 minutes, until skin begins to crisp and turn brown. Reduce heat to medium-low and cover pan with lid. Allow to cook for 3- 6 minutes, depending on thickness of salmon. When salmon is no longer bright pink and flakes easily when pierced in center with a fork, it is done.

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