As a versatile fish, salmon offers chefs of all backgrounds an inviting canvas on which to practice new recipes. Not only does it provide plenty of nutrients, but salmon also pairs well with many flavors. Looking for a new fish recipe? We recommend introducing your salmon to St. Lucifer Spice. When added to any dish, the spice provides the perfect combination of heat and flavor, without being overpowering.
We’re passing along our new favorite recipe, Saint Lucifer Roasted Salmon with Veggie Relish. Enjoy!
Saint Lucifer Roasted Salmon with Veggie Relish
Ingredients
• 1 pound fresh salmon filet
• 12 ounces watercress, washed and dried or any other leafy greens
• 2 cucumbers, seeds scooped out and diced
• 2 celery stalks, diced
• 1 green pepper, diced
• 1 yellow pepper, diced
• 1 clove garlic, minced
• ½ red onion, diced
• ½ cup chopped flat leaf parsley, chopped
• 1 ½ tablespoon red wine vinegar
• 1 tablespoon olive oil, divided
• ½ teaspoon St. Lucifer Spice® #11, more to taste
• Kosher salt and fresh cracked black pepper to taste
Directions
For the Veggie Relish:
Combine cucumbers, celery, green & yellow peppers, garlic, onion, parsley, red wine vinegar and ¾ tablespoon of olive oil. Add a dash of salt and pepper, mix and set aside for 30 minutes up to 1 hour.
For the salmon:
• Cut salmon into 3–4 equal parts about ⅓ to ¼ pounds each.
• Season with salt, pepper and St. Lucifer Spice #11 and a touch of olive oil and refrigerate for 30 minutes up to 2 hrs.
• Heat cast iron skillet, in oven at 425° for 30 minutes. Then turn oven to broil.
• Remove heated skillet and coat with olive oil and carefully place salmon (with space between) on medium to high heat for 5–7 minutes, skin side down.
• Take skillet off the stove top and place in oven on broil, middle rack for 5–7 minutes or until top of salmon starts to brown.
• Place cooked salmon over watercress or fresh leafy greens and add veggie relish over top and serve immediately.
• For added spice, we sprinkle our complete dish with St. Lucifer Spice #11.
Recipe sourced here.
- Photography: Neal Santos
