Chili Spiced Salmon with Peppers
Serves 2
1 tsp. garlic powder
1 tsp. dried oregano
1 Tbs. red chili paste
1/2 tsp. dried thyme
Kosher salt & freshly ground pepper
3 Tbs. olive oil
3/4 lb sockeye salmon filet (skin on)
1 yellow, red, green bell pepper. Cored seeded and cut into 1/4 inch strips
1/2 cup orange juice
In a small bowl, combine the garlic, oregano, paprika, cumin, 1/2 tsp. salt and a couple of grinds of pepper. Add 1 teaspoon of spice mix and set aside. Add 1 tsp. of the oil into the remaining mix to make a paste. Pat dry salmon with paper towel and rub the paste on the fish (but not on the skin side): set aside.
Heat 2 tsp. of the oil in a nonstick skillet over medium heat. Saute bell pepper strips until they begin to brown and soften. Remove and set aside. Return the pan to medium heat. Pour in the remaining oil. cook salmon in the pan spiced side down, and sear for 3 to 4 mins. Flip the fillets, over the pan and cook until the salmon is done (4-5 mins) Transfer the salmon to serving plates and return the pan to high heat. Add the sauteed pepper, orange juice, and reserved spice mix and cook, stirring a few times, until he juice is reduced to a syrup. Spoon the pepper strips and juices over the salmon and serve.
