Saturday, May 12, 2007

Pan seared Salmon with Cumin crust

I am a big fan of individually wrapped raw meat- its just convenient, saves room in the freezer (especially a tiny one like ours) without having to touch slimy cold flesh and washing hands a million times after (I get a tad OCD sanitizing after handling meat). So, when we saw this huge pack of individually wrapped wild catch Atlantic salmon fillets at Costco- it was a no brainer. And I had the perfect recipe for it, fragrant, crunchy and absolutely delish, this recipe is great by itself, with your favorite sauce or with a side salad. I served the fish with a parsley- chilli sauce that hubby liked just fine, but I found it masking the lovely flavors of the fish itself.

PS: The two baby tomatoes in the picture are the first from our garden-- had to show them off!

You will need:

1 tbsp each of dried thyme, dried rosemary, dried oregano and red chilli flakes (or mild paprika for less heat)

1 tsp garlic powder

2 tbsp cumin seeds

1 tbsp sea salt

4 portions salmon fillet

1 tbsp vegetable oil


Combine dried herbs, garlic powder, cumin seeds and sea salt in small grinder till fine. Rub generously into the top (not the side with skin) of each salmon fillets.

Heat oil in large skillet and on low- medium heat cook the salmon, spice side down for 3-4 minutes. Turn over and continue cooking till the salmon is cooked to your liking. Avoid overcooking, dried up salmon is no fun.