Categories: dinner, nondairy, not tried

Ingredients

• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 2 teaspoon firmly packed light brown sugar
• 1 teaspoon kosher salt
• 2 salmon fillets, each 6 - 8 ounces, with skin intact, pin bones removed
• 2 tablespoons extra virgin olive oil

Directions

1. Heat a small fry pan over medium-high heat.

2. Put coriander, cumin and fennel seeds in pan; toast, stirring constantly, until golden brown and fragrant, 2 – 3 minutes.

3. Grind spices in a spice grinder or in a mortar with a pestle.

4. Transfer to a small bowl; stir in brown sugar and salt.

5. Place salmon, skin side down, on a plat; rub top of each fillet with spice mixture.

6. Cover with plastic wrap and refrigerate 1 hour.

7. Preheat oven to 400 degrees.

8. In a large ovenproof fry pan over medium-high heat, warm olive oil until nearly smoking.

9. Place salmon, skin side up, in pan and sear 2 minutes.

10. Carefully turn salmon over and transfer pan to oven.

11. Cook until fish is golden brown underneath and flesh is opaque throughout, 5 – 6 minutes.

12. Transfer salmon to warmed plates and serve immediately.

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