Posted on April 22, 2015 by Anne Milneck | 0 comments
This delicious salmon is courtesy our friend Lili with Delightful Palate. She used our spicy, savory Mango Chipotle Rub alongside her scrumptious Wild Mayhaw Berry Dressing for an amazing taste combo. This is a definite keeper. It comes together on a weeknight in under 30 minutes, but it's dinner party-worthy...we love it when that happens!
1 pound wild or farm raised salmon filet, de-boned
1 Tbl Mango Chipotle Rub
2 Tbl All Natural Avocado Oil
Preheat oven to 400 degrees. Arrange salmon filet on a cutting board and cut into pieces. Pat the Mango Chipotle, and salt evenly over the salmon filets
Heat the All Natural Avocado Oil in a nonstick skillet over medium-high heat. Sear the salmon for 2 to 3 minutes, shaking the pan and carefully lifting the salmon with a spatula to loosen it from the pan.
Flip the salmon skin side down and brush with the Wild Mayhaw Berry Salad Dressing. Place the skillet in the oven and bake for 4 minutes.
Subscribe to our newsletter and always be the first to hear about what is happening.
Our original Baton Rouge, Louisiana retail shop is located at 660 Jefferson Hwy. Questions? We'd love to chat, give us a call at 225-930-9967
© 2017 Red Stick Spice Company.