What To Do:
1. Mix the rub: In a small bowl, stir together the chili powder, brown sugar, coriander, minced garlic, ½ teaspoon salt and ¼ teaspoon pepper.
2. Cook the Salmon: Using only ¾ of the spice mixture (you’ll use rest in the beans), rub it over the salmon fillets. Place a heavy skillet over medium-high heat, until hot. Add 2 tablespoons canola oil. When oil starts to shimmer, place the salmon in the pan (skin side down). Cook without moving for 3 minutes then flip over. Cook until crispy on the outside and just cooked through in the center (about 3 more minutes).
3. Cut the lime into 6 wedges. Finely chop the cilantro jalapeno mix (reserve a healthy pinch for garnish).