Wednesday, July 6, 2011

Four Spice Salmon from Mark Bittman

Are you a Mark Bittman fan? I am, roaringly so. He's one of the few people I would gush over, in person, or probably lose my voice and faint dead away. I really do kind of worship him. And his Minimalist is back! Well, sort of, but actually in a better format because he is revisiting recipes and doing them in video format on the New York Times website (I paid for a NYTimes subscription so that I can watch him, really. That was all it took to make me fork over money to read a website.)

This recipe was the first of his videos that I watched and it does not disappoint! Four spices - cumin, coriander, clove and nutmeg - and you have an amazing rub. Wild salmon, particularly Sockeye and King, are at their peak right now which means they are less expensive than usual. If you can find some pick it up and give it a rub, your stomach with thank you heartily!

Four Spice Salmon (from The Minimalist)
(serves 4)

1 lb fresh salmon, best you can afford
1 tablespoon coriander seeds, ground
1 1/2 teaspoons cumin seeds, ground
1/4 teaspoon ground cloves
1 teaspoon fresh ground nutmeg
oil for cooking

If possible, grind your own spices in spice grinder (coffee grinder, well cleaned). Grind coriander, cumin and cloves all together; nutmeg needs to be "ground" using punctured holes of box grater (with piece paper underneath to catch it) or with a microplaner. Combine all in small bowl. Deskin salmon (it can take 10 minutes, use a sharp knife) and cut into 4 equal sizes. Season well with salt and pepper on both sides. On the non-skinned side, sprinkle on rub and gently press into flesh. In a non-stick skillet or cast iron pan large enough to accommodate all of the slices, pour enough oil to just cover the bottom and heat on high heat. Add salmon pieces rub side down and cook for 4-5 minutes; flip and cook another 3 minutes on the other side; the fish should be just barely done with a still red stripe in the middle of the fillet, medium rare is what you're shooting for. Serve with slices of lemon.


Recipes currently inspiring me:

Grilled Broccoli Salad with Pickled Shallots and Raisins at Stacey Snacks
Fiddlehead and Gruyere Tart at Closet Cooking
Filipino Chicken Adobo at The Perfect Pantry

1 comment:

pam said...

This sounds great!