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salmon rubbed with cumin, coriander and fennel seeds

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Salmon

Salmon Rubbed With Cumin, Coriander & Fennel Seeds

Salmon is one of my favorite fish to cook, and this aromatic rub brings supremely flavorful results. While this recipe works with whatever salmon you can get, I buy wild salmon whenever possible. I adore the saturated orange flesh and dazzling, buttery flavor. “Wild Alaskan salmon are harvested from the open ocean,

Ingredients

  • 1 1/2 pounds salmon fillet, halved crosswise
  • 1 teaspoon Diamond Crystal kosher salt, plus more for sprinkling
  • 1 tablespoon cumin seeds
  • 1 tablespoon fennel seeds
  • 1 tablespoon coriander seeds
  • 3/4 teaspoon ground sumac
  • Radicchio Salad
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon whole-grain Dijon mustard
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon Diamond Crystal kosher salt
  • Freshly ground black pepper, to taste
  • 1 small head radicchio, broken into leaves and roughly torn
  • 1/2 Fresno chile or red jalapeño, thinly sliced
  • 2 blood oranges, rind sliced off, cut into wheels
  • 2 celery ribs, plus their leaves, thinly sliced
  • 2 tablespoons chopped parsley (flat-leaf or curly)
  • Flaky salt, for sprinkling

Directions

  • Pat the salmon dry, then set on a tray or plate flesh side up. Lightly sprinkle the top with salt. Leave at room temperature while you work on the spice rub. Heat the oven to 425°F.
  • In a small skillet over medium heat, toast the cumin seeds. After 30 seconds or so, lower the heat to medium-low and shake the pan. Keep toasting until the cumin is fragrant, about 2 more minutes, shaking the pan regularly to avoid burning the seeds. In a mortar and pestle or spice grinder, coarsely grind the seeds. Transfer to a shallow bowl large enough to lay the salmon into.
  • Toast then grind the fennel seeds in the same way, followed by the coriander seeds. Once all three spices are in the shallow bowl, stir in the 1 teaspoon kosher salt and the sumac.
  • Lay the salmon flesh down onto the spice mixture, softly pressing to coat it in the spices. Turn and repeat for the skin side.
  • Set a large cast-iron skillet over medium-high heat. Add 1 tablespoon of olive oil and swirl to coat. Add the salmon flesh side down, then lower the heat to medium. After 2 minutes, flip the salmon, then transfer the pan to the oven. Roast for 4 to 6 minutes, until the fish is opaque at its edges and flakes easily with a fork. Transfer the pan to a cooling rack or trivet.
  • While the salmon rests for a few minutes, in a small bowl, whisk together the remaining 2 tablespoons olive oil, mustard, vinegar, salt, and pepper until emulsified. On a serving dish, toss together the radicchio, chile, orange, celery, and parsley with 3 tablespoons of dressing. Taste and adjust the dressing and seasoning as needed.
  • Nestle the salmon in the center of the salad or serve it alongside. Sprinkle everything with flaky salt and black pepper to taste.

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