Seared Spiced Salmon with Pickled Jicama

Seared Spiced Salmon with Pickled Jicama

Ingredients:
Pickled Jicama:
1 jicama, peeled and cut into long, thin strips
1/2 cup apple cider vinegar
Salmon:
4 (8-ounce) boneless, skinless salmon fillets
2 tablespoons paprika
1 tablespoon fresh minced garlic
2 teaspoons ground ginger
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon red chili flakes
2 teaspoons sea salt
Sunflower oil
2 tablespoons chopped fresh cilantro, for garnish

Directions:
1. To make the pickled jicama, put the jicama in a shallow dish and cover with the vinegar. Refrigerate 1 hour. Drain well before using.
2. Put the salmon on a plate. In a small bowl, mix the paprika, garlic, ginger, coriander, cumin, chili flakes and salt. Rub the fillets on all sides with the spice rub; cover and refrigerate 30 minutes.
3. Cover the bottom of a large nonstick skillet with a very thin layer of sunflower oil and heat over high heat. Sear the salmon 1 to 2 minutes on each side, depending on thickness; the center should still be rare.
4. Transfer the salmon to plates, pile some pickled jicama on top and garnish with cilantro.