Mayo, garlic and smoked paprika

also canned tuna is elevated to gourmet status by the same mix.

and folks do like HOT spices, which I think drowns out the delicate flavor.
but this paprika.....should be just right.
Drool.

Great as a rub on chicken, beef, pork and, as you mention, salmon.

I often use plain old paprika to help brown potatoes, but this sounds worthy of MORE!

While it is good sprinkled, it is best warmed briefly in oil to release all the flavor. And salmon and paprika are wonderful together! I would probably make a rub with some salt, a brown little sugar, and an herb. I'd warm heat the oil, add the ingredients then cool it a bit... then rub it on the salmon before cooking. Some lemon zest on top after cooking adds a great high note to the deep smokiness.

When my daughter was little, she couldn't tolerate hot spices so when I prepared anything with "heat", I'd set aside a portion and use smoked paprika instead. She called it the kid's spice.

thanks for the tips.
Gonna put salmon on tomorrow's shopping list.

You make a good canary in the coal mine of cuisine..

Forget liquid smoke, go with the smoked paprika.

Enjoy!

(eying the briquet's as I type.....)

The RG brought home a big container of it. It was a gift from someone at the Fancy Food Show. I haven't made full use of it, so I am looking forward to trying some of these ideas!



Cher