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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"There is a fundamental reason why we look at the sky with wonder and longing - for the same reason that we stand, hour after hour, gazing at the distant swell of the open ocean. There is something like an ancient wisdom, encoded and tucked away in our DNA, that knows its point of origin as surely as a salmon knows its creek. Intellectually, we may not want to return there, but the genes know, and long for their origins - their home in the salty depths. But if the seas are our immediate source, the penultimate source is certainly the heavens... The spectacular truth is - and this is something that your DNA has known all along - the very atoms of your body - the iron, calcium, phosphorus, carbon, nitrogen, oxygen, and on and on - were initially forged in long-dead stars. This is why, when you stand outside under a moonless, country sky, you feel some ineffable tugging at your innards. We are star stuff. Keep looking up." -Neil deGrasse Tyson

The refrigerator light goes on...

This dry rub can go on almost anything: chicken thighs, salmon, pork tenderloin, even yellow squash. The recipe calls for 1/8 teaspoon of cayenne pepper, but you can use more or less depending on your taste.

The amount of rub that you use will also vary with your choice of ingredients. Salmon, for example, is more delicately flavored, and it only takes about 1/2 tablespoon to add a lot of flavor to the fish. More than that would be overpowering. The same amount of chicken thighs, however, will require a full tablespoon, while just a sprinkle on veggies is enough.

 
 

Smoky Southwestern Rub with Salmon



Servings: 8 | Serving size: 4 ounces salmon with 1/2 Tbsp rub (rub makes 4 Tablespoons)

Cooking time: 30 minutes

This recipe can be cut in half or multiplied and makes great leftovers. Try the leftovers in sandwiches or topping salads. Unused rub will keep well for several weeks if kept in a tightly sealed container (like a plastic zipper bag) in your pantry.

Serve with Cilantro Lime Rice | Low Sodium Cilantro Lime Rice or Confetti Corn or Jalapeno Mashed Potatoes or Mexican Rice and Cilantro Lime Slaw or Chili Lime Carrots or Chipotle Glazed Carrots or Southwestern Slaw.

2 Tbsp. smoked paprika
2 tsp. chili powder
2 tsp. ground cumin
1 tsp. garlic powder
1/8 tsp. cayenne pepper
1/4 tsp. ground cinnamon
1 tsp. dry mustard powder
1/8 tsp. fresh ground black pepper
1/2 tsp. salt
8 4-ounce salmon filets (skinless)
2 tsp olive oil

Smoky Southwestern Rub with Salmon recipe from Dr. Gourmet

Place a large skillet in the oven and preheat the oven to 425F.

Place the paprika, chili powder, cumin, garlic powder, cayenne, cinnamon, mustard powder, pepper, and salt in a mixing bowl and mix thoroughly.

Place the salmon filets in the rub and gently pat the rub onto the filets.

When ready to cook, place the olive oil in the pan and swirl to coat the pan. Add the salmon filets and return the pan to the oven.

After 7 minutes, turn the salmon over and return the pan to the oven.

After an additional 3-5 minutes, the salmon is done. Serve.

Nutrition Facts

Serving size = 4 ounces salmon with 1/2 Tbsp rub

Servings = 8

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Amount Per Serving

Calories 257 Calories from Fat 150
% Daily Value
Total Fat 17g 26%
    Saturated Fat 3.7g 18%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 62mg 20%
Sodium 230mg 10%
Total Carbohydrates 2g 1%
    Dietary Fiber 1g 4%
    Sugars 0g
Protein 24g
Vitamin A 25% Vitamin C 6%
Calcium 0% Iron 6%
Vitamin K 3mcg Potassium 480mg