2 teaspoons smoked paprika (pimenton)
2 teaspoons brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon coarse ground black pepper
1/2 teaspoon sea salt
1/2 teaspoon cocoa powder
1/4 teaspoon red chili flakes
4 Silver “Coho” Salmon steaks or fillets (6 to 8 oz. each)
1 Tablespoon olive oil
Heat oven to 400ºF. Blend all dry ingredients in a small bowl. Reserve 1/2 tablespoon rub for potatoes.* Rub/pat remaining spice mixture over top of salmon. Let the salmon rest 5 minutes before cooking.
Heat an ovenproof pan over medium-high heat. Add olive oil, then salmon, rub side down. Cook 3 to 4 minutes, until browned. Turn fillets over and place entire pan in oven. Roast just until fish is opaque throughout, about 5 to 8 minutes.
*For Roasted Potatoes Accompaniment: Heat oven to 400ºF. In a bowl, stir 1 tablespoon olive oil into 1 pound cubed Yukon Gold or fingerling potatoes. Add 1/2 teaspoon each thyme and sea salt to reserved rub; sprinkle herb blend on potatoes and stir to coat. Place potatoes on spray-coated pan and roast for 15 to 20 minutes.
Source: Adapted from ASMI