Yield: 30 servings
|1½ teaspoon||Whole cumin seeds|
|1 teaspoon||Whole coriander seeds|
|2 teaspoons||Whole fennel seeds|
|1 teaspoon||Coarse salt|
|⅛ teaspoon||Freshly ground black pepper|
|1¾ pounds||Salmon fillet; skin removed,|
|And cut into 3/4"-square pieces|
Heat oven to 400 degrees. Combine the cumin, coriander, and fennel seeds in a mortar and pestle, or slightly crush the whole seeds in a spice grinder, pulsing just until coriander is just broken; do not overprocess. (The spices can also be crushed using a heavy cast-iron skillet.) Transfer the seeds to a small bowl, and toss with the salt and pepper. Dip one side of the salmon into the spice mixture to coat heavily. Repeat with all of the salmon squares. Heat a large ovenproof skillet over medium heat. Do not add any oil. Place the salmon squares, spice-side down, into the pan. Cook until the spices are dry, golden and toasted, about 4 minutes. Immediately transfer the pan to the oven; remove when salmon is just cooked through, about 30 seconds. Transfer the salmon bites to a serving platter, and skewer with toothpicks. Serve warm. Makes 2½ dozen.
Cuisine: "Moroccan" Source: ""Martha Stewart's Hors D'Oeuvres Handbook" by Martha Stewart" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Copyright: "1999 - Clarkson N. Potter Inc. - $35" Per serving: 31 Calories (kcal); 1g Total Fat; (27% calories from fat); 5g Protein; trace Carbohydrate; 14mg Cholesterol; 80mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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