Start this recipe at least 4 hours ahead to give the fish time to absorb the subtle flavors of the spice paste.
Ingredients
- 2 teaspoons black peppercorn
- 2 teaspoons sweet paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon cumin seeds
- 2 tablespoons canola oil
- 4 (5 oz) fresh salmon fillets or steaks
- 1 tablespoon canola oil
- juice of 1 lemon
Steps
- For the spice paste, in a blender combine peppercorns, paprika, cinnamon, cloves, cumin and 2 tablespoons oil; blend to form a paste. Rub paste on top of fillets; cover and refrigerate 4 hours.
- When ready to cook, scrape off most of the spice paste; reserve paste and set aside. Heat 1 tablespoon oil in a large skillet over high heat. Place fillets in skillet, skin side down; cook to sear one side.
- Turn fillets, skin side up. Reduce heat to medium; cover and cook 8–10 minutes or until fish flakes easily with a fork. Transfer fillets to a platter; keep warm.
- Add reserved spice paste to hot skillet. Add lemon juice; stir 1–2 minutes. Spoon over fillets, and serve.
Tags
- November December 2015
Nutrition information
- Calories 303kcal 15%
- Fat 19.5g 30%
- Saturated fat 2.2g 11%
- Carbs 2.8g <1%
- Sodium 65mg 3%
- 0.4g sugar
- 1.3g fiber
- 28.6g protein
- 78mg cholesterol
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