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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Spice-rubbed Salmon Recipe

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This recipe for Spice-rubbed Salmon is from Our Family! An Expanded Multi Cultural Cooking Experience, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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, ea. 6 - 8 oz., with skin intact, pin bones removed
2 T. extra-virgin olive oil
Directions:
Directions:
Heat a sm. fry pan over med.-high heat. Put coriander, cumin and fennel seeds in pan: toast, stirring constantly, until golden brown and fragrant, about 2-3 minutes.

Grind spices in a spice grinder or a mortar with pestle.

Transfer to sm. bowl; stir in brown sugar and salt.
Place salmon, skin side down, on a plate; rub top of each fillet with spice mixture.

Cover with plastic wrap and refrigerate 1 hr.

Preheat oven to 400º

In a large ovenproof fry pan over med.-high heat, warm olive oil until NEARLY smoking. Place salmon, SKIN SIDE UP, in pan and sear 2 minutes.

Carefully turn salmon over and transfer pan to oven. Cook until fish is golden brown underneath and flesh is opaque throughout, 5-6 minutes.

Transfer salmon to plates and serve immediately.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
1 hr.
Personal Notes:
Personal Notes:
Let the spices cool before you grind them in a spice grinder.
Be careful when placing the salmon in the oil for pan searing...the oil is hot.

 

 

 

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