Spice-Crusted Salmon

Serves 8

3 tablespoons whole cumin seeds

2 tablespoons whole coriander seeds

1/4 cup whole fennel seeds

1 1/2 tablespoons kosher salt

1 teaspoon freshly ground black pepper

4 pounds fresh salmon filet, skin removed, deboned, cut into fillets

1 tablespoon canola oil

1. Preheat oven to 400 degrees. Using a spice grinder or mortar and pestle, grind cumin, coriander and fennel seeds until seeds are broken but not too fine or powdery. Transfer to a small sheet pan; toss with salt and pepper. Dip skinned side of salmon into spice mixture to coat heavily.

2. Heat oil in a large saute pan over medium-high heat. (Not too much oil or it will make the crust fall off.) In batches, cook salmon filets, spice-side down, until spices are dry, golden brown and toasted, about 3 minutes. Gently transfer salmon, crust-side up, onto a sheet pan.

3. Roast salmon in the oven for 4-6 minutes or until just cooked through. Serve.

-- Parties That Cook, www.PartiesThatCook.com