Are you also craving more fruits and veggies now that the summer season is slowly approaching? I absolutely love all the fresh produce that comes with warmer temps. Salmon is my favorite kind of fish, and nearly the only kind that I usually always order when out. After finding some fresh blood oranges this past week, I knew it was time to experiment with some salmon. This is just a delicious and super fresh combo that compliments each other in so many ways. Typically, I love salmon blackened, but instead, I threw together a chili blend and thoroughly coated the filets of salmon before baking and then quickly broiling to give it the ultimate crisp. If you love salmon and are looking for a new, spring-inspired way to prepare it, then you’ve come to the right place. Hope you love it!
Chili Rubbed Blood Orange Salmon
- March 29, 2021
- 2
- 30 min
- Print this
Ingredients
- 2 filets of wild salmon
- 1 bundle of fresh asparagus
- 1 bag of Alexia Frozen Cauliflower Risotto (or your favorite rice, grain, etc)!
- 3+ tbsp avocado oil
- 3 tbsp crushed garlic cloves
- salt and pepper to taste
- homemade chili blend (1 tbsp chili powder, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp coconut sugar, sprinkle of cayenne- optional)
- 1 blood orange (peel removed and sliced)
- Kitchen therometer for meat, if available.
Directions
- Step 1
- – Preheat oven to 400 degrees.
- Step 2
- - Line a baking sheet with parchment paper and set aside.
- Step 3
- - In a small bowl, add all the chili rub spices together and set aside.
- Step 4
- - On a smaller baking sheet, line with parchment paper and lay out freshly washed and trimmed asparagus.
- Step 5
- - Lightly drizzle asparagus with avocado oil, 2 tbsp crushed garlic cloves and salt and pepper.
- Step 6
- - On the other baking sheet, place the two filets of salmon.
- Step 7
- - Drizzle with a small amount of avocado oil so that filets are coated.
- Step 8
- - Thoroughly coat the filets with homemade chili rub.
- Step 9
- - In a small sauce pan, empty Alexia cauliflower risotto contents and follow directions. (would also be amazing with sprouted rice, farro, right rice, etc)!
- Step 10
- - Place a few slices of blood orange on each filet.
- Step 11
- - Transfer both baking sheets into the oven.
- Step 12
- - Set timer for minimum of 10 minutes.
- Step 13
- - Flip asparagus at 10 minute mark and add about 3 more minutes. (I like my asparagus crispy, but al dente to your liking)
- Step 14
- - Probe salmon with thermometer after the 13 minutes and check inner temp. (salmon should be no less than 165 degrees).
- Step 15
- - Add 2-3 more minutes and then broil for 1 additional minute afterwards. Creates a super crispy top to your filet!
- Step 16
- - Once thoroughly cooked, remove everything from oven and set aside.
- Step 17
- - Plate your dinner with cauliflower risotto, filet on top, and a hefty side of asparagus.
- Step 18
- - Squeeze any leftover blood orange over the top of the filet and enjoy with your best friend :).
