Dry-Rub Barbecued Fillet of Salmon with Bok Choy Salad


Roasted red peppers:
3 red bell peppers

Dry rub:
1/2 cup raw cane sugar
1/4 cup plus 1 Tbsp. sea salt
3 Tbsp. chili powder
3 Tbsp. ground cumin
1/4 cup lime zest
1/4 cup chopped fresh cilantro

1 fillet (1 1/2-pounds) wild salmon , skinned and deboned
Grapeseed oil
1 Tbsp. sea salt
2 Tbsp. chili powder
2 Tbsp. ground cumin
1/4 cup chopped fresh cilantro

2 Tbsp. cider vinegar
1 Tbsp. freshly squeezed lime juice
2 Tbsp. grapeseed oil
Salt and pepper to taste
4 ounces bok choy or baby spinach leaves
1/2 small sweet onion , very thinly sliced
1/4 cup sliced chives (cut into 1/2-inch pieces)


Recipe For Dry-Rub Barbecued Fillet Of Salmon With Bok Choy Salad, As Seen In The October 2004 Issue Of O, The Oprah Magazine.

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