Spice Crusted Salmon Recipe

About Safe Seafood

Seafood is still a superfood, although we have to be more selective about the kinds we eat due to over fishing and problems with polluted waterways. Wild Alaskan salmon is one of the cleanest fish you can eat, far more nutritious than Atlantic or farmed salmon.

Still crazy about salmon after all these years

Wild Alaskan Salmon is one of my favorite foods. Here’s a recipe I’ve made twice so far, once in January and again today. I pan fried the salmon in Ahuacatlan Avocado Oil that I got from a vendor at the Town & Country Farmers’ Market. I’ll tell you more about the virtues of avocado oil in the next couple of weeks. You’ll have a chance to enter to win a bottle of this oil as well. It’s a great all purpose oil rich in monounsaturated fatty acids and far safer for cooking and salad use than vegetable oils.

Now forward to the recipe :).

Spice Crusted Salmon

Prep: 15 minutes Cooking: 8 to 12 minutes Yield: 4 servings

I found this recipe in Healing Foods: Cooking for Celiacs, Colitis, Crohn’s and IBS by Sandra Ramacher. Even if you don’t have digestive disorders, I highly recommend this cookbook. It has some amazing recipes. I’ve tried at least three of them so far and they’ve all been winners.

My notes: I doubled the amount of spices and sesame seeds to make enough to coat both sides of the salmon fillets. I cooked enough fish to allow for leftovers the next day and two pieces to freeze for future meals.

1½ tablespoons whole dried coriander seeds*
1 tablespoon dried cumin seeds*
1 tablespoon sesame seeds* (I used black sesame seeds today; brown ones last time)
¼ teaspoon salt
½ teaspoon black pepper
4 salmon fillets with skin on one side (I used FishHugger salmon)
1 egg white
Olive oil (I used 2 tablespoons avocado oil, which has a higher smoke point than olive oil; Spectrum Palm shortening, Tropical Traditions Palm Shortening, and ghee also work well)

*seeds are only for advanced stage of the Specific Carbohydrate Diet and need to be crushed finely.

Heat a dry skillet; toast the coriander seeds and cumin seeds, stirring constantly until they become fragrant. Remove seeds. Repeat the process with the sesame seeds. Remove from heat, add to the spices, and crush with a mortar and pestle (or pulse on and off in a spice-dedicated coffee grinder).
Add the thyme, salt and black pepper.

Dip the skin side of the salmon fillets into the egg white. Then press into the spice mixture. (I dipped both sides of the fish into the egg and spice mixture, so I needed more coating.)
Brush the skillet with olive oil and bring to a high heat. (I oiled the pan more liberally)
Place the fillets with the seeded side onto the oil (start with the flesh side, then flip to the skin side for the pretties presentation).

Fry on high for two minutes.(I used medium high heat for about 3 minutes per side.) Turn the heat to low. Flip the fillets and cook on low for up to 8 minutes, depending on how well done you would like them.
Serve with our asparagus with hazelnut butter and sautéed Asian greens. (I served my favorite: blanched vegetables).

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