Seared Salmon with Peppered Earth Aji Aioli
A light, easy, flavor-packed meal that everyone will love. Click the recipe card below to download the recipe.
Ingredients
For Peppered Earth Aji Aioli
1/3 cup mayonnaise
2 tablespoons Peppered Earth Aji Hot Sauce
1 clove crushed garlic
¼ teaspoon Peppered Earth Sweet Paprika
For the Seared Salmon
2 eight-ounce skin-on salmon filets
4 tablespoons extra-virgin olive oil, divided
Kosher salt and coarse ground black pepper, to taste
1 teaspoon Peppered Earth Hot Paprika, plus extra for garnish
Instructions
Prepare the Aioli
In a mixing bowl, combine mayonnaise, Peppered Earth Aji Hot sauce, crushed garlic, and sweet paprika. Whisk thoroughly until the mixture is smooth and well-blended. Taste and adjust seasoning as needed, adding more hot sauce or a pinch of salt to suit your preference.
Cover and refrigerate until ready to serve. The aioli can be stored for up to five days.
Prepare the Salmon
Drizzle 1 tablespoon olive oil over the salmon filets and gently massage to coat evenly. Season the skin side lightly with salt and pepper. Flip the filets and season the flesh side with salt, pepper, and Peppered Earth Hot Paprika. Cover and refrigerate for 20 minutes to allow the flavors to develop.
Sear the Salmon
Preheat a pan over medium heat for approximately three minutes. Add 1 tablespoon olive oil and heat until shimmering. Carefully place the salmon filets skin side-down in the pan. Press gently to ensure even contact and let cook undisturbed until the skin is golden brown and crispy, about three minutes. Flip the salmon and continue cooking the flesh side until golden brown and the thickest part is flaky and opaque, approximately three minutes for a medium center. Transfer the salmon to a platter and let it rest for three minutes. The residual heat will finish the cooking process.
Serving Suggestions
Serve the seared salmon over rice, roasted potatoes & other vegetables, or atop a fresh salad. Garnish with additional hot paprika and a generous spoonful of Peppered Earth Aji Aioli.
Click the image above to download and print the recipe.
