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