Ingredients
- ⅛ cup cumin seed
- ⅛ cup coriander seed
- ⅛ cup fennel seed
- ⅛ cup black mustard seed (available in Indian groceries)
- ⅛ cup black onion seed (available in Indian groceries)
- 2 ½ pounds fresh salmon fillet, skin on, small bones removed
- Salt and freshly ground pepper
- ¼ cup olive oil
- Sherry vinegar and roasted chicken sauce (see recipe)
6 servings
Preparation
- In a blender or electric spice grinder, grind each spice individually, then blend them together.
- Cut salmon into six equal portions. Season with salt and pepper. Dredge each piece, skin side down, in spice mixture. Set aside, skin side up.
- In two 10-inch pans, heat olive oil over medium flame, and place three pieces of salmon in each pan, skin side down. Cover.
- Cook for 4 minutes. Do not turn fish. Remove fish to clean towels briefly. Serve on warm plates with sherry vinegar and chicken sauce.
15 minutes
Dining and Cooking