Seared Salmon with Moroccan Style Spice Crust
Makes 8 servings

Ingredients

3 pounds salmon fillet 1 teaspoon kosher salt, or to taste 1/2 teaspoon freshly ground black pepper, or to taste 1 1/2 teaspoons curry powder 1 1/2 teaspoons coriander seeds 1 1/2 teaspoons cumin seeds 1 1/2 teaspoons caraway seeds 1 1/2 teaspoons anise seeds 1 1/2 teaspoons black peppercorns…

CIA FOODIES

Seared Salmon With Moroccan-Style Spices

Makes 8 servings

Ingredients

  • 3 pounds salmon fillet
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 1/2 teaspoons curry powder
  • 1 1/2 teaspoons coriander seeds
  • 1 1/2 teaspoons cumin seeds
  • 1 1/2 teaspoons caraway seeds
  • 1 1/2 teaspoons anise seeds
  • 1 1/2 teaspoons black peppercorns
  • 2 tablespoons olive oil

Directions

  1. Cut the salmon into eight equal portions. Combine the curry powder, coriander, cumin, caraway, anise, and peppercorns in a small bowl. Coarsely grind the mixture in a spice grinder or mortar and pestle.
  2. Season the fish fillets generously with salt and pepper. Rub both sides of each salmon piece with a generous amount of the spice mixture.
  3. Add about 2 tablespoons of olive oil to a preheated pan. Oil should get very hot and shimmer but not smoke. Add the salmon and cook, turning once, until the fish is browned on the outside and opaque in the center, about 4 minutes per side.

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