Coffee and Chili Rubbed Salmon with Blackberry Sauce
2 lbs Wild, organic salmon filets (6oz each), skinned
1 tbsp Ground coffee
1 tbsp Cajun spice mix
1 tsp Cumin
½ tsp Chili powder
1 tsp Smoked paprika
½ tsp Duxbury Saltworks Classic Sea Salt
¼ tsp Cracked black pepper
2 tbsp Extra virgin olive oil
12 oz Fresh organic blackberries
¼ cup Filtered water
1 tbsp Fresh squeezed lemon juice
½ tsp Agave nectar
¼ tsp Duxbury Saltworks Classic Sea Salt
✧ Preheat oven broiler on high heat and position rack approximately 6 inches from heat source.
✧ In a small bowl, combine coffee, Cajun, cumin, chili powder, smoked paprika, sea salt, black pepper and olive oil. Stir to combine.
✧ Using a brush, brush the top and sides of salmon filets with spice mixture and space an inch apart on a prepared baking sheet.
✧ Broil salmon for 3-4 minutes until the top is slightly bronzed.
✧ Remove from the oven and gently flip salmon filets with a large spatula and brush with remaining spice mixture.
✧ Broil for an additional 4-6 minutes, until salmon is bronzed and flakes easily with a fork.
✧ Place blackberries, water, lemon juice, salt and agave in a small saucepan.
✧ Bring mixture to a boil over medium-high heat.
✧ Occasionally squishing berries with a wooden spoon or potato masher, reduce heat to medium and continue to simmer for an additional 10-12 minutes as berries break down and release juices.
✧ Let cool for 5 minutes before spooning over salmon.
✧ Serve alongside steamed jasmine rice and grilled seasonal vegetables or flake salmon apart and serve over a fresh, organic summer salad.
Recipe courtesy of Clandestine Kitchen, LLC.