SPICE-RUBBED SALMON

SPICE-RUBBED SALMON image

Number Of Ingredients 15

4 salmon fillets(about 6 ounces each)
S&P
1 tablespoon fennel seeds
1 tablespoon minced fresh rosemary
1 tablespoon minced orange zest
2 tablespoons olive oil or butter
OR
2 tablespoons raw, shelled pumpkin seeds (pepitas)
2 tablespoons dried porcini pieces
Combine in spice grinder to a coarse powder
OR
1 tablespoon coriander seeds or ground coriander
1/4 teaspoon whole or ground cloves
1-1/2 teaspoons cumin seeds or ground cumin
1 teaspoon freshly grated nutmeg

Steps:

Season the fillets on both sides with S&P. Grind the fennel seeds coarsely in a coffee or spice grinder, and mix them with the rosemary and orange zest. Press the mixture into the top (nonskin side) of each fillet. When ready to cook, preheat the oven to 450 degrees. Preheat a large non-stick skillet over medium-high heat for 3 - 4 minutes. Add the oil or butter and when it shimmers, place the fillets coated side down, in the pan. Cook about one minute, or until the spice mixture forms a nicely browned crust. Turn the fillets and cook about one minute more, then transfer to the oven. Cook about 4 minutes for rare, 5 - 6 minutes for medium rare, and 8 minutes for well done.