Super easy pan-seared Salmon.

Source

https://cooking.nytimes.com/recipes/1014578-four-spice-salmon

Ingredients

  • 4 6-ounce skinned salmon fillets
  • Salt and black pepper
  • 1 tablespoon coriander seeds or ground coriander
  • ¼ teaspoon whole or ground cloves
  • 1 ½ teaspoons cumin seed or ground cumin
  • 1 teaspoon freshly grated nutmeg
  • 2 tablespoons peanut oil, grape seed or other neutral oil, or clarified butter

Preparation

  • Season fillets on both sides with salt and pepper.
  • Toast spices then grind them to a coarse powder in a coffee or spice grinder.
  • Press some of the mixture onto the top of each fillet.
  • Heat a large nonstick skillet over medium-high heat for 2 or 3 minutes.
  • Add the oil or butter and, when it shimmers, place the fillets, coated side down, in the pan.
  • Cook about 2 to 3 minutes, or until the spice mixture forms a nicely browned crust.
  • Turn the fillets and cook for another 2 to 3 minutes, or until the salmon just slightly resists when pierced with a thin-bladed knife.