Categories: dinner, nondairy, not tried
Ingredients
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 2 teaspoon firmly packed light brown sugar
- 1 teaspoon kosher salt
- 2 salmon fillets, each 6 - 8 ounces, with skin intact, pin bones removed
- 2 tablespoons extra virgin olive oil
Directions
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Heat a small fry pan over medium-high heat.
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Put coriander, cumin and fennel seeds in pan; toast, stirring constantly, until golden brown and fragrant, 2 – 3 minutes.
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Grind spices in a spice grinder or in a mortar with a pestle.
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Transfer to a small bowl; stir in brown sugar and salt.
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Place salmon, skin side down, on a plat; rub top of each fillet with spice mixture.
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Cover with plastic wrap and refrigerate 1 hour.
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Preheat oven to 400 degrees.
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In a large ovenproof fry pan over medium-high heat, warm olive oil until nearly smoking.
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Place salmon, skin side up, in pan and sear 2 minutes.
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Carefully turn salmon over and transfer pan to oven.
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Cook until fish is golden brown underneath and flesh is opaque throughout, 5 – 6 minutes.
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Transfer salmon to warmed plates and serve immediately.