Five-Spice Salmon With Sherry Vinegar and Roasted Chicken Sauce
- Total Time
- 15 minutes
- Rating
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Ingredients
- â…›cup cumin seed
- â…›cup coriander seed
- â…›cup fennel seed
- â…›cup black mustard seed (available in Indian groceries)
- â…›cup black onion seed (available in Indian groceries)
- 2½pounds fresh salmon fillet, skin on, small bones removed
- Salt and freshly ground pepper
- ¼cup olive oil
- Sherry vinegar and roasted chicken sauce (see recipe)
Nutritional analysis per serving (6 servings)
507 calories; 36 grams fat; 7 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 9 grams polyunsaturated fat; 4 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 40 grams protein; 502 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a blender or electric spice grinder, grind each spice individually, then blend them together.
- Step 2
Cut salmon into six equal portions. Season with salt and pepper. Dredge each piece, skin side down, in spice mixture. Set aside, skin side up.
- Step 3
In two 10-inch pans, heat olive oil over medium flame, and place three pieces of salmon in each pan, skin side down. Cover.
- Step 4
Cook for 4 minutes. Do not turn fish. Remove fish to clean towels briefly. Serve on warm plates with sherry vinegar and chicken sauce.
Private Notes