Spice crusted salmon with green herb dressing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Toasted cumin seeds, ground |
| 1 | teaspoon | Toasted cardamon, ground |
| 1 | tablespoon | Ginger blanched and diced |
| 1 | teaspoon | White peppercorns, ground |
| 1 | tablespoon | Cracked coriander seeds |
| Salt and pepper to taste | ||
| 4 | Salmon steaks or fillets (6oz ea) | |
| 2 | tablespoons | Olive oil |
| ½ | cup | Extra-virgin olive oil |
| 2 | tablespoons | Cilantro leaves |
| 1 | Green onion, chopped | |
| 1 | tablespoon | Parsley, chopped |
| 1 | tablespoon | Basil, chopped |
| 1 | tablespoon | Mint leaves |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Red wine vinegar |
| 1 | Garlic clove(s) pref roasted | |
| 1 | teaspoon | Toasted cumin seeds |
| 1 | pinch | Cayenne |
| Salt and pepper to taste | ||
Directions
GREEN HERB DRESSING
To make the green herb dressing: combine all the ingredients in a blender and blend to mix. Taste for seasoning, pour into a bowl and chill until needed.
Preheat oven to 450F. In a shallow plate, combine the cumin, cardamon, ginger, white peppercorns, coriander, salt and pepper; stir to mix well. Press one side of the salmon into the spice mixture firmly so the spices will stick.
Heat the olive oil in a large ovenproof non-stick skillet. Add the salmon, spice side down, and cook over medium-high heat until the spices are aromatic and the crust is lightly colored. Transfer the skillet to the oven and bake for 3 minutes. Turn the salmon and continue baking until just opaque through, about 2 minutes longer.
Arrange salmon on individual plates, spoon the herb dressing over and serve.
Simply Seafood Spring 1995
Submitted By DIANE LAZARUS On 06-08-95