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     Title: Four-Spice Salmon
Categories: Seafood, Herbs
     Yield: 4 Servings

     4    (6 oz ea) skinned salmon
          - fillets
          Salt and black pepper
     1 tb Coriander seeds or ground coriander
   1/4 ts Whole or ground cloves
 1 1/2 ts Cumin seed or ground cumin
     1 ts Fresh grated nutmeg
     2 tb Peanut, grape seed or other
          - neutral oil, or clarified
          - butter

 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.

 Recipe by Mark Bittman

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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