2 lbs salmon
4 garlic clove, crushed
1 teaspoon chili powder
2 teaspoons cumin powder
1/2 teaspoon whole grain mustard
2 large lemons, juiced
1/2 cup extra virgin olive oil
Sea salt and black pepper
Combine lemon juice, cumin powder, chili powder, mustard, and garlic. Season with sea salt and black pepper to taste. Divide marinade in half. Set one half aside. Cut salmon into 6 pieces and marinade for two hours or more in a airtight container in the refrigerator. Remove from refrigerator and bring to room temperature before cooking.
Add salmon pieces to a very hot pan with enough olive oil covering the bottom. Pan sear for 8 minutes, turning over half way. Remove from the pan and drizzle with the remainder of marinade. Season to taste with sea salt and black pepper. Serve hot.
4 comments:
Salmon looks perfect. Nice recipe. I make something similar but I dont add mustard
This was great!
Thank you!!
I have featured this recipe on my blog for my weekly seafood round-up and have linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2013/01/seafood-frenzy-friday-week-43.html
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