Toasting the spices in a dry frying pan before grinding them intensifies their flavor. Keep a close eye on them and stir constantly so they don’t burn.
1 tsb. coriander seeds
1 tsp. cumin seeds
½ tsp. fennel seeds
1 tsp firmly packed light brown sugar
1 tsp kosher salt
2 salmon fillets, each 6 to 8 oz., with skin intact, pin bones removed
2Tbs. Kinloch Plantation 100 ure Pecan Oil
Heat a small fry pan over medium-heat. Put the coriander, cumin and fennel seeds in the pan and toast, stirring constantly, until golden brown and fragrant, 2 to 3 minutes. Grind the spices in a spice grinder or in a mortar with a pestle. Transfer to a small bowl and stir in the brown sugar and salt.
Place the salmon, skin side down, on a plate and rub the top of each fillet with the spice mixture. Cover with plastic wrap and refrigerate for 1 hour.
Preheat an oven to 400° F.
In a large ovenproof fry pan over medium-high heat, warm the Kinloch Plantation Pecan Oil until almost smoking. Place the salmon, skin side up, in the pan and sear for 2 minutes. Carefully turn the salmon over and transfer the pan to the oven. Cook until the fish is golden brown underneath and the flesh is opaque throughout, 5 to 6 minutes.
Transfer the salmon to warmed plates and serve.
SPICE RUBBED SALMON
- Product Code: SPICE RUBBED SALMON Recipe
- Availability: In Stock