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Eating Well,...Salmon

January 20, 2016 Chris Dawson

Eating Well,...Salmon

As we move into the new year of trying to cook smarter, and eat healthier. We must not forget the west coast powerhouse protein, Salmon.

Now we might think that we know many ways to prepare salmon. But it's never to late to review, or learn new techniques.

The NY Times has a wonderful little article on different cuts of salmon and different methods on preparing them. Here.

But if you just want a recipe to liven up your weeknight meal, well here you go.

Using Coriander, Cloves, Cumin, Nutmeg, Salt, and Pepper. You can make something delicious tonight.

Eat smart, eat well!

Four-Spice Salmon

Ingredients

  • 4 6-ounce skinned salmon fillets
  • Salt and black pepper
  • 1 tablespoon coriander seeds or ground coriander
  • 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

Preparation

  • Season fillets on both sides with salt and pepper. If necessary, combine spices and grind them to a coarse powder in a coffee or spice grinder. Press some of the mixture onto the top of each fillet.
  • Heat a large nonstick skillet over medium-high heat for 2 or 3 minutes. Add the oil or butter and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 2 to 3 minutes, or until the spice mixture forms a nicely browned crust.
  • Turn the fillets and cook for another 2 to 3 minutes, or until the salmon just slightly resists when pierced with a thin-bladed knife.


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