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Four-Spice Salmon

Prep Time 15 minutes
Cook Time 15 minutes

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.