Recipe by Mazola®
"Moist salmon with a sweet but savory rub that is perfectly complemented by the fresh, tart grapefruit salsa."
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Sweet and Spicy Rub:
1 1/2 teaspoons
finely ground black pepper
1 1/2 teaspoons
Mazola® Corn Oil
chopped green onion
chopped red bell pepper
chopped fresh cilantro
jalapeno pepper, diced
The rub is a solid 5 stars - it would be good on just about anything! Instead of Salmon I used Steel Head trout. (A firm red fish like salmon.) Hubby cannot eat grapefruit so I made the salsa with Cara Cara oranges which was perfect. (blood oranges would be great). I lined a sheet pan with parchment paper and placed the fish on one side and asparagus on the other end. I did change the cooking time and temperature to 400 degrees convection setting for 10 minutes. Both the fish and the asparagus were done at the same time. Fast, easy, delicious and healthy too. Served on a bed of rice with a spinach salad side. Even the fish hating hubby like this.
I don’t eat salmon, so this is my husband’s take on this recipe. He didn’t care for the seasoning and would have preferred it plain, and the salsa didn’t compliment the salmon. I personally thought the salsa was pretty good and a nice variation.
Unfortunately, I was unable to buy fresh wild Alaskan sockeye salmon (my favorite), so I settled on farm-raised salmon which I knew wouldn't measure up in flavor. It was very fresh, it cooked perfectly at 20 minutes, and although the salmon itself wasn't all that flavorful, the rub really kicked it up a notch. For our tastes, we could have used a little more jalapeño in the salsa, but we enjoyed the pop of citrus flavor that came with the grapefruit.
I actually really liked the salmon on this with the rub. Based on reading the other reviews, and about the heat with the rub, I only did a pinch of cayenne. I just don't care for hot food. It seemed like a lot of seasoning, but it was a nice amount after it was baked. I also made sure to do a packed but leveled amount of brown sugar, so it wasn't too sweet either. I lined a baking sheet with heavy duty foil, sprayed it with PAM well, and baked it on that. I didn't precisely measure the corn oil. I just drizzled it. I liked the mild taste of the corn oil compared to others I typically use. I think the extra amount may have given it a nice crispiness. I have never baked salmon in the regular oven and really liked the ease of this method. I usually use a broiler or sauté pan. I kept it in for 30 minutes and it seemed like a good amount of time. 1 lb is really not a lot of salmon. I got 4 really small pieces. So, I would make more next time. I used skin on salmon, but might try the skinned kind next time. The salsa, I was really not excited about. I made 1/2 recipe of it and it was plenty. It makes an interesting combination when a bite of it is eaten with the salsa. Grape fruit has also really gotten sweeter from what I remember as a kid. I bought what my local grocery store had, called cocktail grapefruit. I made sure to cut off all of the outer peel, the white pith, and seeds before chopping, to help with bitterness. I am rating this a 4, as I plan to make the salmon again. ty
This review is mainly for the rub, it was very good on chicken. If I could eat Salmon I am sure it would have been goon on that as well. Do to medication interactions I could not use grapefruit so I subbed with cucumber instead. I also used red onion instead of green onions because I forgot the green onions. I added a bit of garlic salt and lime to the salsa after initially tasting the salsa and it was perfect. It paired well with the chicken.
This recipe is very good. I was lucky enough to get wild-caught salmon which we love when we can't get the sockeye salmon that we used to get in the PNW. We thought the rub was very good. I was a bit skeptical about the brown sugar, but it wasn't too sweet at all! I, too, went a different way with the salsa for medication reasons. I made the salsa in the recipe but instead,used pineapple and threw in some mango. It was a hit! I also made a recipe for rice that we really love and my husband could not get enough of it. Thanks for the recipe!
Three stars because the salmon was wonderful by itself (Caught by me this summer in the Puget Sound!), and the salsa was okay by itself. Together, it became a flavor that was VERY undesirable. They did not marry well. Mango, pineapple, or a sweeter fruit may make this better! I really like the concept of the dish, (Spicy, sweet salmon)however, this recipe didn't work in our house.
My hope was to enjoy this recipe, which we did not. While the rub was easy to make and salmon looked pretty as pretty as the grapefruit salsa, we have mixed reviews from my husband and I, but we both agreed, that neither of us cared for the tart but spicy salsa. We both have addictions to salsas but this was not good. The spice rub was too sweet on that back note. While you could taste the heat 1st thing out of the gate on the crust of the salmon, the sweetness came through at the end and sat there on the palate, not something I care for with fish. My husband said the salmon tasted fine to him, but that's where I partly agree, because as soon as you scraped off the seasoned crust, the rest of the salmon was fine. I'd make the rub again but omit the brown sugar all together. I made this recipe completely to a T and unfortunately it missed the mark. So sorry.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet and Spicy Salmon with Grapefruit Salsa
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 84
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