Rub it In
As I’m attempting to lead a healthier lifestyle, the last thing I want to do when it comes to cuisine is sacrifice richness and flavor. Now I’m sure most everyone has had a cut of salmon in their life, and we all know that depending on the preparation you can produce a result as juicy and delicious as a steak, or as flavorless and tough as jerky. Because of this, a good number of people shy away from cooking fish (along with the smell), but I have the cure for the common filet of salmon.
All you’ll need to impress your loved one in the kitchen is a few simple ingredients and less than 10 minutes of cook time. I’ve always felt as though salmon should be cooked like a steak, therefore I’ve devised a rub and cooking technique similar to that of a fine filet of beef. Here’s what you’ll need:
3 Tablespoons Whole Coriander Seeds
3 Tablespoons Whole Cumin Seeds
3 Tablespoons Dill Seeds
3 Tablespoons Yellow Mustard Seeds
6 Tablespoons Whole Fennel Seeds
6 Tablespoons Sugar
3 Tablespoons Salt
1 & ½ Teaspoons Fresh Ground Black Pepper
Skinless Salmon Filets
3 Tablespoons Olive Oil
Combine the above seeds in a skillet over medium heat and toast while shaking the pan. This releases the essential oils from the seeds and becomes aromatic. Do this for about 4 minutes (and be careful not to leave the seeds unattended for they’ll burn should they sit in the hot skillet). Let cool.
Using a spice grinder (a coffee grinder works well here, but should you use it for spices, be careful not to use the same one for coffee, or you’re java will taste like a pickle!) and coarsely grind the seeds into 3 batches. Transfer to a small jar and add the sugar, salt and pepper. Shake well to combine. You can store the spice mixture for up to six months.
Preheat your oven to 400. Clean and pat dry the salmon filets. Season the salmon with pepper on both sides, and then rub the spice blend in the topside of the fish.
Heat a large oven-proof skillet over medium-high heat. Drizzle olive oil over spiced side of the filet. Place spice side down and sear until spices are brown, about 3 minutes. Carefully turn salmon over and transfer skillet to the oven. Bake until filets are firm to the touch (about 6 minutes). Remove and enjoy.
The way this salmon is prepared, it won’t overpower your house with odor, and you’ll have a filet that melts in you mouth with a rush of flavor.
All you’ll need to impress your loved one in the kitchen is a few simple ingredients and less than 10 minutes of cook time. I’ve always felt as though salmon should be cooked like a steak, therefore I’ve devised a rub and cooking technique similar to that of a fine filet of beef. Here’s what you’ll need:
3 Tablespoons Whole Coriander Seeds
3 Tablespoons Whole Cumin Seeds
3 Tablespoons Dill Seeds
3 Tablespoons Yellow Mustard Seeds
6 Tablespoons Whole Fennel Seeds
6 Tablespoons Sugar
3 Tablespoons Salt
1 & ½ Teaspoons Fresh Ground Black Pepper
Skinless Salmon Filets
3 Tablespoons Olive Oil
Combine the above seeds in a skillet over medium heat and toast while shaking the pan. This releases the essential oils from the seeds and becomes aromatic. Do this for about 4 minutes (and be careful not to leave the seeds unattended for they’ll burn should they sit in the hot skillet). Let cool.
Using a spice grinder (a coffee grinder works well here, but should you use it for spices, be careful not to use the same one for coffee, or you’re java will taste like a pickle!) and coarsely grind the seeds into 3 batches. Transfer to a small jar and add the sugar, salt and pepper. Shake well to combine. You can store the spice mixture for up to six months.
Preheat your oven to 400. Clean and pat dry the salmon filets. Season the salmon with pepper on both sides, and then rub the spice blend in the topside of the fish.
Heat a large oven-proof skillet over medium-high heat. Drizzle olive oil over spiced side of the filet. Place spice side down and sear until spices are brown, about 3 minutes. Carefully turn salmon over and transfer skillet to the oven. Bake until filets are firm to the touch (about 6 minutes). Remove and enjoy.
The way this salmon is prepared, it won’t overpower your house with odor, and you’ll have a filet that melts in you mouth with a rush of flavor.
posted by Fumo Santo | 8:15 PM
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