FISH: The spice mix gives this simple pan-fry fish a nice zing. Other fish can be used to substitute for salmon fillets.

PAN-SEARED SALMON WITH SPICE CRUST:



4 thick fillets, skin on

cooking oil

1 tbsp. olive oil

coarse salt and pepper

spice crust:

1 tsp. each ground cumin, ground coriander and fennel seeds



Mix spices together. Brush olive oil on salmon skin and rub spice mixture into it.

Heat a heavy-bottomed non-stick skillet over high heat and add a light film of cooking oil. When oil is hot, add salmon, skin side down. Cook over high heat for 2-3 minutes on first side. Season fillets lightly with coarse salt and pepper and flip over. Cook for 1 minute or so on the other side.

Serve right away.



NOTE: For salmon steaks, sear for 2 minutes on each side for 1-inch thickness