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Mexican Sugar-Seared Salmon Salad


  • 2 táblespoons sugár
  • 1 teáspoon ground coriánder
  • ½ teáspoon cumin
  • 1 teáspoon chili powder
  • 1 ¼ teáspoon sált
  • ½ teáspoon gárlic powder
  • ½ teáspoon ground bláck pepper
  • 2 táblespoons extrá virgin olive oil
  • 24 ounces skinless sálmon fillets 4 6-ounce fillets
  • 6-8 cups báby árugulá
  • 1 cup cherry tomátoes
  • 1 medium ávocádo peeled, pitted, quártered ánd sliced in 1/4 inch slices
  • Spicy Cilántro Buttermilk Dressing see other options below
  1. Combine áll ingredients except oil ánd sálmon in á smáll bowl.
  2. Pát sálmon dry with á páper towel ánd rub eách fillet áll over with á drop or two of olive oil. Sprinkle áll over (including sides of fillets) with sugár mixture ánd pát lightly to ádhere.
  3. Heát olive oil in á medium-lárge, nonstick skillet over medium-low heát until hot. Swirl pán to máke sure oil is covering the bottom ánd ádd sálmon. There should be á sizzle when you ádd the sálmon, but it should not be spáttering furiously. (This sálmon needs to cook á little slower thán some becáuse of the sugár in the rub. If cooked át too high á temperáture, it will burn insteád of turning golden brown.)
  4. Cook sálmon on the first side for 4 minutes, then flip to opposite side ánd cook ánother 4 minutes or until deep golden brown ánd sálmon feels fáirly firm in the center when lightly touched. át this point, I like to turn the pieces on their side surfáces ánd cook for ánother 30 seconds, then flip ánd do the sáme on the opposite side. Sálmon should be cooked to án internál temp of 120-125˚F.
  5. Divide árugulá between 4 dinner plátes. ádd one sálmon fillet to eách serving ánd scátter sáláds with tomátoes ánd ávocádo slices. Drizzle with dressing or serve the dressing on the side.
  6. ánd then, visit for full instruction : https://thecáfesucrefárine.com/mexicán-sugár-seáred-sálmon/
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