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Ingredients Jump to Instructions ↓

  1. Grapeseed oil - as needed

  2. 4 Salmon fillets - (6 oz ea) - skin removed

  3. Ras Al Hanout

  4. 4 tablespoons 60ml Whole allspice

  5. 4 tablespoons 60ml Toasted cumin seeds

  6. 8 tablespoons 120ml Black peppercorns

  7. 4 tablespoons 60ml Ground cardamom

  8. 2 tablespoons 30ml Cayenne pepper

  9. 4 tablespoons 60ml Ground cinnamon

  10. 2 tablespoons 30ml Ground cloves

  11. 6 tablespoons 90ml Toasted whole coriander

  12. 2 tablespoons 30ml Ground ginger

  13. 2 tablespoons 30ml Ground mace

  14. 2 tablespoons 30ml Ground nutmeg

  15. 6 tablespoons 90ml Turmeric

  16. 2 tablespoons 30ml Dried thyme

  17. 5 Bay leaves

Instructions Jump to Ingredients ↑

  1. Grind all ingredients in a coffee grinder or with mortar and pestle.

  2. Heat 1 tablespoon of oil in a saute pan. Season fish with salt and pepper and roll in spice mixture, using just enough to lightly coat fillets. Reserve remaining spice mixture in airtight jar for several months.

  3. Sear fish over medium-high heat for 3 minutes with skin-side up, turn and cook and additional 3 minutes, fish should be medium-rare.

  4. This recipe yields 4 servings.

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