Smoked Paprika & Saigon Cinnamon Salmon Steaks with Roasted Peppers & FennelTuesday, November 27, 2012
Anybody else plunging themselves into a low-carb diet after indulging all Thanksgiving weekend? I can attest that after Stuffingpalooza 2012, I was definitely craving something fresh, clean and tasty that was not swimming in brown sugar or butter! I also still had quite a few more leftover veggies to use up, so I thawed a couple salmon steaks and put my broiler to work for what turned out to be a simple yet rather satisfying dinner. I've had quite a few requests for low-carb and/or Paleo dishes, so I hope to focus even more on those in the future! This recipe will work fine on boneless salmon fillets as well, just adjust the cooking time so as not to overcook your fish.
Smoked paprika and Saigon cinnamon are both unique spices in their own right, but they come together brilliantly with a hint of citrus (I used lemon here; orange would be excellent too!) Anticipating a slew of "can you use regular paprika and regular cinnamon" questions, let me just say this. Sure, you can use "regular" cinnamon (in American stores it's typically Seylon cinnamon) or mildly sweet, standard paprika. But my dear Kitchenista, if you were making cookies from scratch and had the choice of rich, luscious dark chocolate chunks, or a bag of regular old semi-sweet chocolate chips, you'd go for the good stuff right? You can make great dishes with regular ingredients, but we're going for awesome here. That's why I feel strongly about smoked paprika, which I've already featured in a ton of recipes, and Saigon cinnamon, a new addition to my spice collection from Thanksgiving weekend. If there was a word to appropriately describe how Saigon cinnamon tastes more "cinnamon-y" that's what we'd use here. It's a sweeter, spicier version of the "regular" stuff , and a great way to elevate your savory dishes and desserts. Upgrade your spice racks...you're in for a treat.
with Roasted Peppers & Fennel