How to cook Asian Crusted Salmon
- 4 salmon fillets (about 6 ounces each), skin removed
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds (can be found at any Indian grocery)
- 1 teaspoon fennel seeds
- 1/4 teaspoon fenugreek seeds
- 1/4 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1 tablespoons paprika
- 1 1/2 teaspoons salt
- 1/2 tablespoons vegetable oil
- Lemon wedges for garnish
- Grind all the seeds in an electric spice or coffee grinder (or with a mortar and pestle if you're up for some exercise).
- Mix the ground spices up with the garlic, ginger, paprika, and salt in a small bowl.
- Dry the salmon fillets and rub the spice mixture on both sides of each fillet. Let sit for 30 minutes or more.
- Heat the oil in a large saute pan over the highest possible heat.
- When the oil is smoking, add the salmon fillets and cook on one side for 2 minutes, then flip and cook on the other side for 2 more minutes.
- Remove from pan and serve the Asian Crusted Salmon hot with lemon wedges for garnish and some easy side dish.
- Goes well with steamed rice.
Prep time: 10 min
Cook time: 10 min
The Asian Crusted Salmon is a quick, trouble-free and delicious combination of salmon and Indian spices. I kept it relatively mild, but it could easily be spiced up by adding some cayenne pepper. I served it with rice and a green salad with a citrus dressing.
This recipe for Asian Crusted Salmon serves/makes: 4 servings
The Asian Crusted Salmon recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Salmon
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed