Ingredients
- 1 tablespoon fennel seeds
- 1 tablespoon anise seeds
- 1 tablespoon caraway seeds
- 1 tablespoon coriander seeds
- 2 teaspoons cumin seeds
- 1 clove
- 1 cardamom pod
- 1 teaspoon ground cinnamon
- ¼ cup sugar
- ¼ cup salt
- 2 tablespoons fresh cracked black pepper
- 1 2- to 3-pound fillet of salmon, pin bones removed
- Nutritional Information
Nutritional analysis per serving (12 servings)
224 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 19 grams protein; 51 milligrams cholesterol; 582 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
at least 12 servings
Preparation
- Place the fennel, anise, caraway, coriander, cumin, clove and cardamom in a dry skillet, and toast over medium heat, shaking the pan frequently, until the mixture is aromatic, 1 to 2 minutes. Grind all the spices together, then mix with the cinnamon, sugar, salt and pepper. Place the salmon, skin side down, on a large sheet of plastic wrap. Cover the flesh side of the salmon with the spice mixture, making sure to coat it completely.
- Wrap the fish well, and refrigerate for 48 hours.
- Unwrap salmon, and rinse off the cure. Dry, then slice on the bias (see illustration). Serve plain or with lemon wedges, creme fraiche, sour cream or a light vinaigrette.
Dining and Cooking