Brown Sugar Spice Rubbed Salmon with Tomato Basil Vinaigrette
Tender, flaky, salmon with a brown sugar spice rub, prepped and seared in under 10 minutes, and served over cous cous and fresh vegetables with a protein packed, delicious tomato basil vinaigrette.
- 4 salmon fillets
- 1 Tbs olive oil
- 1 1/2 cups cous cous
- 1/2 cup onion chopped small
- 1 cup chopped cucumber
- 1 cup tomato diced
- Fresh basil for garnish
Brown sugar spice rub:
- 1/2 cup brown sugar
- 1 tsp paprika
- 1/2 tsp ground ancho chilie powder
- 1/4 tsp celery salt
- 1/2 tbs Cumin
- 1 packet Vital Protein Marine Collage
Tomato Basil Vinaigrette
- 1 packet Vital Proteins Marine Collage
- 2 large tomatoes 1 1/2 cups tomato
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- pinch of salt
- pinch of pepper
- 1 large spring of basil adjust according to preference
Start preparing cous cous according to package directions, which typically involves toasting them for a minute, adding water, and bringing to a boil. Add onion in after boiling, so it has a chance to soften and flavor the cous cous.
Meanwhile, pat salmon dry, and set aside.
Mix brown sugar rub ingredients together.
Pour brown sugar rub on a plate.
Grab salmon and press into brown sugar rub on each side.
In a large skillet, heat olive oil and pan sear for about 3 minutes per side.
Mix tomato basil ingredients in a blender, and blend until smooth.
Mix the cucumbers and tomatoes into the cous cous with 1/2 cup of tomato basil vinaigrette
Plate cous cous mixture, put salmon on top
Drizzle with additional tomato basil vinaigrette and enjoy!
Garnish with additional basil if desired.
Calories: 899kcal | Carbohydrates: 84g | Protein: 43g | Fat: 42g | Saturated Fat: 6g | Cholesterol: 93mg | Sodium: 254mg | Potassium: 1312mg | Fiber: 5g | Sugar: 30g | Vitamin A: 1300IU | Vitamin C: 16.1mg | Calcium: 85mg | Iron: 3.5mg