Sweet and Spicy Dry Rub

YIELD: 2 servings        PREP TIME: 3 min        COOK TIME: 9-10 min for salmon fillets, time varies for other meats and vegetables

 

Ingredients:

• 2 tablespoons sugar
• 1 tablespoon Urfa Biber Pepper flakes
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons ground smoked paprika
• ½ teaspoon sea salt
• ¼ teaspoon cinnamon (use freshly ground Vietnamese Cinnamon if available)
• ¼ teaspoon dry mustard
• 2 6-8 ounce salmon fillets

 

Instructions:

Remove meat from refrigerator ~20 minutes before frying to allow it to warm closer to room temperature before cooking. This will help the meat to cook evenly. Dry meat with a paper towel before seasoning to make it less likely to stick to the frying pan.

Mix all ingredients together. Coat the salmon on both sides with the spice mixture.

Heat ~1 tablespoon oil in a frying pan and heat to medium-high heat until the oil shimmers. If cooking salmon, add coated salmon to the pan with skin-side down. Fry until the cooked color of the fish (as viewed from the side of the fillet) has moved ¾ of the way to the top of the fillet. This should take up to 6 minutes. Turn meat and cook for an additional 2-3 minutes on the other side. Plate and serve.

 

Notes:

Try this dry rub on chicken and beef too. If grilling, make sure the grill is adequately oiled before cooking the meat.

 

Urfa Biber

 

Cumin

 

Smoked Spanish Paprika

 

Vietnamese Cinnamon