Recipe: Seared Salmon with a Moroccan Spice Crust

SEARED SALMON WITH A MOROCCAN SPICE CRUST

"You may wish to double the spice mix and store the unused portion in an airtight container to have on hand as a rub for other foods, including chicken breast, pork cutlets or beef steaks."

FOR THE MOROCCAN SPICE RUB:
1 tablespoon curry powder
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon caraway seeds
1 tablespoon cardamom seeds
1 tablespoon anise seeds
1 tablespoon black peppercorns
FOR THE SALMON:
4 (4 ounces each) salmon filets
Salt and pepper (to season)
Few drops of olive oil (or vegetable oil)

To make the Moroccan spice rub, grind together the curry powder, coriander, cumin, caraway, cardamom and anise seeds and black peppercorns in a spice grinder or mortar and pestle.

Season the salmon with salt and pepper. Sprinkle the spice mixture over the fish and rub into the fish well. Let the fish rest under refrigeration for at least 10 minutes.

Place a large nonstick skillet or well-seasoned cast-iron pan over medium-high heat. Allow the pan to get very hot. Brush, rub or spray the pan with a few drops of oil.

Place the salmon, flesh side down, in the preheated pan. Saute without moving the fish on the first side for 1 to 2 minutes, or until golden brown. Use a spatula to turn the fish. Reduce the heat to medium if necessary and finish cooking the fish; leave the fish undisturbed as it completes cooking, another 2 minutes or until the flesh is opaque and starts to flake.

Makes 4 servings

Nutrition information per serving: 190 cal., 24 g pro., 8.5 g fat (1 g saturated fat), 5 g carbo., 200 mg sodium, 62 mg chol., 1 g dietary fiber.

Source: Associated Press, January 2001, adapted from: The Professional Chef's Techniques of Healthy Cooking, Second Edition by the Culinary Institute of America