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    Spice-Rubbed Salmon


    Source of Recipe


    Williams-Sonoma Kitchen

    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

    Recipe



    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.

    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.

    Preheat an oven to 400�F.

    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.

    Transfer the salmon to warmed plates and serve immediately. Serves 2.

 

 

 


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