Ruby Reef of Chili and Paprika
This simple yet flavorful dish is a testament to the power of fresh ingredients and a well-executed marinade. The wild-caught salmon is marinated in a vibrant blend of avocado oil, lemon juice, herbs, chili powder, and smoked paprika, which infuses it with a rich and complex flavor. When roasted in a hot oven, the salmon cooks quickly, resulting in a moist and flaky texture. Serve it with your favorite sides for a satisfying and healthy meal.
In the bustling port city of Valparaíso, Chile, where the scent of spices wafts through the air and the sound of crashing waves mingles with the lively chatter of locals, there lies a hidden gem—a small, unassuming restaurant known as "El Rincón de la Abuela." It is here that our culinary journey begins, with a dish that has been passed down through generations, a testament to the enduring flavors of Chile and the warmth of home cooking—the Ruby Reef of Chili and Paprika.
Prep time: 15 | Cook time: 15 | Serves: 2
Ingredients
- Wild-caught salmon fillets (6 ounces each)
- Avocado oil
- Lemon juice
- Chopped fresh oregano
- Chopped fresh thyme
- Chili powder
- Smoked paprika
- Sea salt
Instructions
- In a shallow dish, combine avocado oil, lemon juice, oregano, thyme, chili powder, smoked paprika, and salt to taste.
- Add salmon fillets to the marinade, turning to coat evenly.
- Cover and refrigerate for at least 30 minutes.
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Place marinated salmon fillets on the prepared baking sheet.
- Bake for 10-12 minutes, or until cooked through and flaky.
- Serve immediately with your favorite sides.
Why It Works
- The marinade, made with fresh herbs, citrus, and spices, penetrates the salmon, infusing it with a symphony of flavors.
- Avocado oil, with its high smoke point, allows for a flavorful sear without burning the salmon.
- Roasting the salmon at a high temperature ensures a crispy exterior while maintaining a tender and moist interior.