-
Asian Crusted Salmon
I'm always looking for interesting new ways to cook salmon that my kids will love. This crusted, blackened salmon was a great addition to my recipe box. I kept it relatively mild, but it could easily be spiced up by adding some cayenne pepper. I thought the indian spices complimented the flavor of the salmon wonderfully. I served it with rice and a green salad with a citrus dressing. Ingredients
- 4 salmon fillets (about 6 oz each), skin removed
- 1 tsp cumin seeds
- 1 tsp black mustard seeds (can be found at any indian grocery)
- 1 tsp fennel seeds
- 1/4 tsp fenugreek seeds
- 1/4 tsp garlic powder
- 1/2 tsp ginger powder
- 1 Tbsp paprika
- 1 1/2 tsp salt
- 1/2 Tbsp vegetable oil
- Lemon wedges for garnish
Directions
- Grind all the seeds in an electric spice or coffee grinder (or with a mortar and pestle if you're up for some exercise). Mix the ground spices up with the garlic, ginger, paprika an salt in a small bowl.
- Dry the salmon fillets and rub the spice mixture on both sides of each fillet. Let sit for 30 minutes or more.
- Heat the oil in a large saute pan over the highest possible heat. When the oil is smoking, add the salmon fillets and cook on one side for 2 minutes, then flip and cook on the other side for 2 more minutes. Remove from pan and serve with lemon wedges for garnish.
Share Recipe
Similar Recipes
Reviews
I thought this crusted salmon had an outstanding flavor. The crust is powerful, but it blends well with the natural flavor of the salmon and to me, at least, didn't overpower it. If you've never had an asian crusted salmon, you've got to give this a try!
Leave a review or comment
Comments