Spiced Salmon with Solas Pinot Noir

For the Salmon Rub:

2 Tablespoons brown sugar
2 teaspoons kosher salt
1 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground dry mustard
1/8 teaspoon ground cinnamon
1 Tablespoon olive oil
4 salmon fillets, skinned, 4 ounces each

Directions:
Step 1: Preheat oven to 350F.
Step 2: In a small bowl, combine the brown sugar, salt, and spices for the salmon. Rub generously the spice mix on the top side of the salmon fillets. Line a baking sheet with foil and spray with baking spray. Set aside.
Step 3: In a large pan, heat the oil until it is very hot. Sear the salmon, rub side down until browned, about 2 minutes. Transfer to lined baking sheet with the browned side up. Once all of the fillets are seared, bake until the fillets flake easily and the salmon is done, about 10 minutes.
Optional: Top with a pat of butter before serving.

Paired with Laurent Miquel Solas Pinot Noir
Recipe from Cuisine Magazine

Spiced Salmon with Solas Pinot Noir

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