Wednesday, February 16, 2011

Spice-Rubbed Salmon

Simple. Healthy. Delicious. This is just the recipe to keep up with those month-old resolutions.

Spice-Rubbed Salmon
Makes 2 servings.

1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 teaspoon light brown sugar
1 teaspoon kosher salt
2 portions salmon (6 ounces each), skin on
2 tablespoons olive oil

Toast the coriander, cumin and fennel seeds in a skillet over medium-high heat, stirring constantly, until golden brown and fragrant. 2-3 minutes. Grind spices in s spice grinder or with a mortar and pestle. Transfer to a small 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 for one hour.

Heat the olive oil in a small oven-proof sauté pan over medium-high heat. Place the salmon spiced side down in the pan and sear for 2 minutes. Turn the salmon over and transfer the pan to the pre-heated oven. Cook until fillet is opaque throughout, about 5-6 minutes.

Serve immediately.

(This one screams for a good Pinot Noir.)

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