1/4 cup dark chili powder
1 tablespoon granulated garlic
1 tablespoon ground cumin
salt and pepper to taste
1/2 cup olive oil
6 salmon steaks (about 6 ounces each)
3/4 cup Tropical Vinaigrette
1) In a mixing bowl combine the dark chili powder, garlic, cumin and salt and pepper to taste. Dredge the salmon steaks in the mixture on one side only.
2) In a large saute` pan over high heat, heat the olive oil until it begins to smoke. Cook the salmon steaks, pepper side down, for about a minute, or until a crust forms. Lower the heat to medium, turn the steaks, and cook for 5 minutes more. The fish should be rare to medium.
3) For each serving, place 1 steak on a plate, pepper side up, and drizzle with the Tropical Vinaigrette sauce.
Tropical Vinaigrette Sauce
1/2 cup mango juice
1/2 cup pineapple juice
1/2 cup lemon juice
1/2 cup lime
2 tablespoons finely chopped red onion
2 tablespoons fresh mint, chopped
2 cups olive oil
salt and pepper (ground) to taste
1) In a blender combine the mango juice, pineapple juice, lemon juice, lime juice, red onion and mint.
2) With the motor running, slowly add the olive oil until emulsified. Season to taste with salt and pepper.
3) Can be refrigerated. Bring to room temperature before serving.
Makes 4 cups
