Dry Rub Salmon with Brown Sugar Mushroom Glaze
Adding tomato sauce to the glaze mellows the flavors. You can use canned tomato sauce but making your own will taste much better. Roasted tomato sauce is so easy to make, I would encourage you to make a lot and freeze the sauce in 6 ounce air-tight containers. That way, when you want to make a pasta sauce you will have roasted tomato sauce in the freezer.
Yield 4-6 servings
Prep Time: 10 minutes
Marinating Time: Overnight
Cooking Time: 50 minutes
Total Time: 1 hour + marinating overnight
2 - 3 pounds fresh, skin-on salmon fillet, preferably wild not farm raised, washed
2 1/2 - 3 cups brown sugar, depending on the size of the filet
1/3 cup kosher salt
1 tablespoon cumin
1/4 teaspoon cayenne (optional)
1/4 - 1/2 cup dry rub wet slurry from overnight refrigeration
1 tablespoon extra virgin olive oil
1 tablespoon raw onion, finely chopped
2 tablespoons finely chopped Italian parsley or kale
2 large shiitake or brown mushrooms, washed, pat dried, stem end trimmed, finely chopped
1 large tomato to make 1/4 cup roasted tomato sauce
Sea salt and freshly ground black pepper to taste
Preheat oven to 500 F. Remove the stem from the tomato. Place the whole tomato on a Silpat sheet or parchment paper on a baking tray.
In a bowl, mix together the dry rub seasoning.
Measure a piece of plastic wrap that it is longer than the filet by 5" on all sides. Lay the plastic wrap on a flat surface.
Spread half the dry rub on the plastic wrap. Lay the salmon filet on top, skin side down. Spread the remainder of the dry rub on the salmon.
Fold over the ends of the plastic wrap so the salmon and dry mix are pressed against each other. Put the package into a plastic bag and seal.
Place the plastic bag on a baking sheet in case of leaks. Refrigerate.
The next day, remove the salmon filet. The dry rub will have become a wet slurry.
Preheat the oven to 400 F.
To make the glaze, place the bag in a bowl. Remove the salmon from the plastic bag and plastic wrap being careful to capture all the liquid. Use your hand to scrape off any dry rub that clings to the filet or the plastic wrap. Mix together any remaining dry rub and the wet slurry.
Line a baking tray with aluminum foil and place a small wire rack on top of the aluminum foil. Place the salmon filet on the wire rack, skin side down. Place in the oven.
In a small sauce pan, heat olive oil and sauté onion, mushrooms and Italian parsley or kale until lightly browned. Add dry rub slurry and roasted tomato sauce. Mix well. Simmer 5 minutes. Set aside.
Serve at room temperature with the extra sauce in a small bowl.