Four-Spice Salmon

Name: Four-Spice Salmon
Total time: 20 min
Ingredients: 4 6-ounce skinned salmon fillets; Salt and black pepper; 1 tablespoon coriander seeds or ground coriander; 1/4 teaspoon whole or ground cloves; 1 1/2 teaspoons cumin seed or ground cumin; 1 teaspoon freshly grated nutmeg; 2 tablespoons peanut oil, grape seed or other neutral oil, or clarified butter

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Total: 20 minutes

Servings: 4

Cost: $9.45 /serving

Author : Mark Bittman

salmon

Ingredients

Remove All · Remove Spices · Remove Staples

4 6-ounce skinned salmon filletsSalt and black pepper1 tablespoon coriander seeds or ground coriander1/4 teaspoon whole or ground cloves1 1/2 teaspoons cumin seed or ground cumin1 teaspoon freshly grated nutmeg2 tablespoons peanut oil, grape seed or other neutral oil, or clarified butter

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Instructions

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Step 1

Season fillets on both sides with salt and pepper. If necessary, combine spices and grind them to a coarse powder in a coffee or spice grinder. Press some of the mixture onto the top of each fillet.

Step 2

Heat a large nonstick skillet over medium-high heat for 2 or 3 minutes. Add the oil or butter and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 2 to 3 minutes, or until the spice mixture forms a nicely browned crust.

Step 3

Turn the fillets and cook for another 2 to 3 minutes, or until the salmon just slightly resists when pierced with a thin-bladed knife.