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Grand Slam-on

1 1/2 pounds salmon (skin on)

1/2 cup olive oil

1/4 cup balsamic vinegar

1/4 cup soy sauce

1 TBSP Spice by Rachel Sweet WARM CHILI MIX

In a medium bowl, stir together the tablespoon of WARM CHILI MIX, the olive oil, balsamic vinegar, and the soy sauce and set aside. Cut the salmon fillet(s) into approximately 4 ounce pieces. You should have approximately 6 pieces. Keep the skin on for better flavor. Place the salmon pieces into a bowl and cover with the marinade. Turn them so that the flesh gets the marinade (no need to marinate the skin side). Let sit in the refrigerator for up to 2 hours.

When ready to cook, remove the marinating salmon from the refrigerator. Pour some of the marinade into a large frying pan or a medium pot. Turn the heat to medium. Add the salmon pieces, skin side up, then pour the rest of the marinade over the fish. Be sure the marinade covers the fish so that it cooks all the way through. Allow to cook for 10 minutes, then flip the pieces and cook an additional 3 minutes. Shut the heat off and remove the skin.



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