Simply Seared Salmon with BBQ Rub

Hello FODMAPers & Friends,

Today’s recipe is a very easy and delicious seared salmon recipe featuring Case de Sante’s BBQ rub. The sweet and savory blend of spices from Case de Sante’s BBQ rub compliments the salmon beautifully. Add a splash of fresh lemon over the seared salmon and you are ready to enjoy a mouth full of delicious flavors that you and your belly will love.

I have been really enjoying seared salmon lately.  Full of protein and healthy omega 3 fats, salmon is a nutritional powerhouse. If you enjoy seafood, try to consume two meals from the sea per week for the host of nutritional benefits it provides for brain, heart health and really…your entire body!

I paired this delicious seared salmon with jasmine rice cakes and roasted veggies. This salmon could easily be grilled too.

This post is a sponsored post for Case de Sante but my thoughts & opinions about Case de Sante products are my own.

If you would like to try Case de Sante products (many are low FODMAP certified by FODMAP Friendly), visit their website here. For a 20% discount on Case de Sante products, enter coupon code: KATE.

Simply Seared Salmon with BBQ Rub

Ingredients

  • Serves 4
  • 2 teaspoons vegetable oil such as grapeseed oil
  • 1 1/2 pound salmon filets
  • 1 tablespoon Case de Sante BBQ Rub
  • salt, to taste
  • Lemon wedges (1 lemon)

Instructions

  1. Heat large skillet (or grill), to medium-high heat.
  2. If using skillet, add oil.
  3. Evenly spread BBQ rub over flesh side of salmon filet and lightly rub into flesh.
  4. Sprinkle with sea salt, if desired, to taste.
  5. Place fish flesh side down in skillet to sear, cooking for about 7 minutes.
  6. Turn fish and cook skin side down until fully cooked through for about another 5 minutes depending on thickness of filet.
  7. Squeeze fresh lemon juice evenly over fish.
http://blog.katescarlata.com/2017/06/01/simply-seared-salmon-bbq-rub/

If you are interested in trying rice cakes, here is a quick synopsis of how I make them!  I just make up a batch of jasmine rice (about 2 cups, cooked) and let it cool.  I add 2 egg whites to the rice when its cooled. Then, lightly oil a 1/2 cup custard cup or ramekin and add rice pressing it firmly into cup with the backside of a spoon.  I add 2 teaspoons of toasted sesame oil to large skillet over medium heat. I use a butter knife around the edge of the cup to loosen the rice mixture and then add it to the skillet and sprinkle the top of the rice cake with black sesame seeds. Repeat the process, making the rest of the rice cakes. Cook until both sides are nicely seared. You can get creative here and add thinly sliced scallions (green part, only), grated carrots, or complimentary herbs etc. to the rice prior to shaping into the ‘cake’ shape. We like the simplicity of the rice, toasted sesame oil and sesame seeds.

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