Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Spice-Rubbed Salmon




Source of Recipe


Williams Sonoma






Recipe Introduction


Toasting the spices in a dry fry pan before grinding intensifies their flavor. Keep a close eye on them and stir constantly so they don’t burn.





List of Ingredients



• 1 tsp. coriander seeds
  
• 1 tsp. cumin seeds
  
• 1/2 tsp. fennel seeds
  
• 1 tsp. firmly packed light brown sugar
  
• 1 tsp. kosher salt
  
• 2 salmon fillets, each 6 to 8 oz., with skin intact, pin bones removed
  
• 2 Tbs. extra-virgin olive oil
  






Instructions



1. Heat a small fry pan over medium-high heat. Put the coriander, cumin and fennel seeds in the pan and toast, stirring constantly, until golden brown and fragrant, 2 to 3 minutes. Grind the spices in a spice grinder or in a mortar with a pestle. Transfer to a small bowl and stir in the brown sugar and salt.
   
   
2. Place the salmon, skin side down, on a plate and rub the top of each fillet with the spice mixture. Cover with plastic wrap and refrigerate for 1 hour.
   
3. Preheat an oven to 400°F.
   
4. In a large ovenproof fry pan over medium-high heat, warm the olive oil until almost smoking. Place the salmon, skin side up, in the pan and sear for 2 minutes. Carefully turn the salmon over and transfer the pan to the oven. Cook until the fish is golden brown underneath and the flesh is opaque throughout, 5 to 6 minutes.
   
   
5. Transfer the salmon to warmed plates and serve immediately.
   






Final Comments


Serves 2.