With flavors that transport you to a tropical paradise, this dish is a celebration of Latin cuisine and a decadent meal you’ll crave all year round. Our Pan Roasted Chili and Lime Salmon with Tropical Salad brings ingredients like spicy infused oil, jalapeño cilantro crema, fresh crunchy salad, and pan-seared Norwegian salmon together into one beautiful dish. At the center of it all is our zesty PSC Chili Lime Seasoning, making an appearance in every part of this tasty dish.
If you’re dreaming of faraway, warm weather places this holiday season, follow along with the video to create this bright and flavorful salmon dish. Your chef and teacher today, the great Chef Marc Dix, will help you every step of the way.
About Chef Marc Dix: Chef Marc grew up in L.A. and is now a resident of Redondo Beach, CA. He is a classically trained R&D Chef who graduated from the L.A. Culinary Institute in 1999 and has logged over 20 years of experience in the restaurant industry. Holding titles such as General Manager, Head Chef, R&D Chef, and Proprietor, Chef Marc is an expert in his field.
About PSC Chili Lime Seasoning: A Caribbean-inspired spice blend that is all things salty, spicy, and citrusy. Our PSC Chili Lime Seasoning adds a hot and tangy flare to anything it touches, from fajitas to marinades, chili, potatoes, and even tofu. If you’re feeling adventurous, sprinkle it over tropical fruits like pineapple and mango to add a zesty twist!
Ingredients for Chili Lime Infused Oil
1/4 cup safflower oil
1 tsp PSC Chili Powder
1/2 tsp PSC New Mexico Chili Powder
1 tbsp PSC Chili Lime Seasoning
1/2 tsp PSC Smoked Paprika
1/4 tsp PSC Garlic Granulated
1/4 tsp PSC White Pepper
Ingredients for Salad Dressing
1/4 cup safflower oil
1 tbsp PSC Chili Lime Seasoning
1 tsp PSC Mint Cut
1/2 tsp PSC Coriander Ground
1/4 tsp PSC Cayenne Hot
Ingredients for Jalapeno Cilantro Crema
1/2 cup sour cream
2 tbsp PSC Jalapeño Cilantro Veggie Blend
1 tsp PSC Chili Lime Seasoning
Ingredients for Tropical Salad
4 Persian cucumbers (rounds)
1 mango (diced)
4 assorted mini bell peppers (half moons)
4 radishes (half moons)
1/4 cup cherry tomatoes (diced in half)
1/4 red onion (julienned)
1/4 tsp salt
1/4 tsp black pepper
Other Ingredients
1 lb salmon
safflower oil, for pan-searing
micro radish greens (garnish)
Steps:
1. Make chili lime infused oil: Mix safflower oil, PSC Chili Powder, PSC New Mexico Chile Powder, PSC Chili Lime Seasoning, PSC Smoked Paprika, PSC Garlic Granulated, and PSC White Pepper.
2. Make the salad dressing: Mix safflower oil, PSC Chili Lime Seasoning, PSC Mint Cut, PSC Coriander Ground, and PSC Cayenne.
3. Make the jalapeño cilantro crema: In a small bowl, mix sour cream, PSC Jalapeño Cilantro Veggie Blend, and PSC Chili Lime Seasoning.
4. Prep the salmon: Cut the belly of the salmon, leaving only the loin. Descale it using a knife, gently scraping against the skin until scales are removed. Dry both sides of the salmon with a paper towel. On a large serving plate, drizzle Chili Lime Infused Oil and place the salmon meat-side down. Let it marinate in the refrigerator for 1 – 24hrs.
5: Make the tropical salad: Chop all the salad ingredients into small, bite-sized pieces. Top with the Salad Dressing. Set aside.
6: Pan sear the salmon: Heat safflower oil in a large iron skillet. Once oil is hot (slightly smoky) add the salmon fillet skin-side down. Baste the salmon while it sizzles for 4-5 minutes. Flip the salmon over and cook for 1 minute (skin should be crispy and easy to flip). Remove from heat.
7: Plate your meal: On a large plate, add a mound of crunchy salad, top with salmon, and drizzle with jalapeno cilantro crema. Finally, garnish with micro radish greens and serve!
Details:
Prep Time: 30 minutes
Cook Time:10 minutes
Total Time: 40 minutes
Makes: 4 servings