Four-spice Salmon

 

• 46-ounce skinned salmon fillets
• Salt and black pepper
• 1tablespoon coriander seeds or ground coriander
• ¼teaspoon whole or ground cloves
• 1½teaspoons cumin seed or ground cumin
• 1teaspoon freshly grated nutmeg
• 2tablespoons peanut oil, grape seed or other neutral oil, or clarified butter

1. Step 1

   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.

2. Step 2

   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.

3. Step 3

   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.