Four-Spice Salmon
, 4 servings
Salmon fillets crusted with a coarsely ground four-spice blend and pan-seared until browned.
| 4 6-ounce skinned salmon fillets | Season fillets with salt & pepper | Press spice mix onto fillets | Sear coated side in hot oil, 2-3 min | Turn, cook other side 2-3 min |
| Salt | ||||
| black pepper | ||||
| 1 tablespoon coriander seeds or ground coriander | Grind spices to coarse powder | |||
| ¼ teaspoon whole or ground cloves | ||||
| 1 ½ teaspoons cumin seed or ground cumin | ||||
| 1 teaspoon freshly grated nutmeg | ||||
| 2 tablespoons peanut oil, grape seed or other neutral oil, or clarified butter |
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