Seared Salmon with Moroccan Crust

Adapted from usatoday.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from usatoday.com

Ingredients

  • 1

    teaspoon coriander seeds

  • 1

    teaspoon caraway seeds

  • 1

    teaspoon anise seeds

  • 1

    teaspoon black peppercorns

  • 3

    tablespoons light sesame oil

  • Four

    6-ounce salmon steaks

  • 1/2

    teaspoon salt, or to taste

  • 1/4

    teaspoon freshly ground black pepper, or to taste

Directions

Coarsely grind the coriander seeds, caraway seeds, anise seeds and black peppercorns in a spice grinder or mortar and pestle. In a bowl, combine the spice mixture with the sesame oil and mix well. Season the salmon steaks with salt and pepper. Rub both sides of each salmon piece with a generous amount of the spice and oil mixture. Heat a pan large enough for all of the fish over medium-high heat. Add the salmon and cook, turning once, until the fish is browned on the outside and opaque in the center, about four minutes per side. Serve at once. Serves 4.

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