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The End of Diabetes: The Eat to Live Plan to Prevent and Reverse Diabetes
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This pleased originally appeared on ForGoodMeasure. Republished with permission.
Rubs exist purely for flavor, but also create exterior texture. Maximum flavor in minimum time, this six-ingredient recipe pairs a spiced, earthy crust with rich, oily salmon. Perfect grilled in tacos, alongside a salad, or as a main with a hearty side of mashed cauliflower.
Dry Rub Salmon
This six-ingredient but high-protein recipe pairs a spiced, earthy crust with rich, oily salmon.
Servings 4 servings
Calories 178kcal
Ingredients
- 1 teaspoon brown sugar
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon coffee ground
- 1 pound salmon fillet center-cut, skin-on
- 1 teaspoon olive oil
Instructions
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In a small bowl, combine brown sugar, chili powder, cumin, salt, black pepper and coffee.
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Set spice mixture aside.
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Using a paper towel, wipe salmon fillet of excess moisture.
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Brush olive oil over fillet.
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Gently rub spice mixture into the skinless side of the fillet, set aside.
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Preheat grill on medium high to 450 degrees.
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Place salmon skin side down on heated grill for six minutes.
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Using a fish spatula, flip fillet, cooking until internal temperature reaches 145 degrees, or desired doneness.
Nutrition
Calories: 178kcal | Carbohydrates: 2g | Protein: 23g | Fat: 9g | Cholesterol: 62mg | Sodium: 641mg | Fiber: 1g | Sugar: 1g
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.
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The End of Diabetes: The Eat to Live Plan to Prevent and Reverse Diabetes
