Recipe: Red Chile-Rubbed Salmon

Red Chile-Rubbed Salmon

2 salmon steaks
1/8 cup ancho chile powder
3/4 tsp ground cumin
3/4 tbsp brown sugar
1/4 tsp ground cinnamon
1/8 cup olive oil
kosher salt and ground black pepper

Polenta:
3/4 cup yellow cornmeal
2 1/4 cups water
1/2 tsp kosher salt

Garnish:
cilantro -- chopped

Combine chili powder, cumin, sugar, cinnamon and olive oil in a small bowl. Season with salt and pepper. Coat the salmon with the mixture on one side of the salmon steak.

Preheat cast-iron pan. When hot, place salmon steaks in pan, coated side down. Cook for 2 minutes. Turn over and cook for 5 minutes.

For polenta: Place cornmeal, water and salt in microwave container large enough to fit all the cornmeal when it is cooked. Whisk well.

Place in microwave uncovered. Cook on HIGH for 3 minutes. Remove and whisk well to get out all lumps. Place back in microwave, uncovered. Cook for another 3 minutes uncovered. If done, all water will be absorbed. If not, do this for another 3 minutes. Should be done. Remove from microwave.

To serve: Place cooked polenta in middle of plate. Top with one salmon steak. Garnish with some chopped cilantro.