Delicious & easy, like so many Bittman recipes.
Four-Spice Salmon
Equipment
- 1 Mortar & pestle
- Measuring spoons
- 1 Cast iron skillet Other non-stick skillet is OK
Ingredients
- 1.5 lbs Salmon
- 1 Tablespoon coriander seeds or ground coriander
- .25 teaspoon teaspoon whole or ground cloves
- 1.5 teaspoons teaspoons cumin seed or ground cumin
- 1 teaspoon teaspoon freshly grated nutmeg
- 2 tablespoons Neutral oil Like graphed oil, peanut oil, or ghee
Instructions
- 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.
- Preheat a large nonstick skillet over medium-high heat for 2 to 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.
- 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.
Notes
Here’s a link to the original recipe at the New York Times.