Ras Al Hanout Crusted Seared Salmon

Recipe Ingredients

		Grapeseed oil - as needed
4		Salmon fillets - (6 oz ea) - skin removed
		Ras Al Hanout
4 tablespoons	60ml	Whole allspice
4 tablespoons	60ml	Toasted cumin seeds
8 tablespoons	120ml	Black peppercorns
4 tablespoons	60ml	Ground cardamom
2 tablespoons	30ml	Cayenne pepper
4 tablespoons	60ml	Ground cinnamon
2 tablespoons	30ml	Ground cloves
6 tablespoons	90ml	Toasted whole coriander
2 tablespoons	30ml	Ground ginger
2 tablespoons	30ml	Ground mace
2 tablespoons	30ml	Ground nutmeg
6 tablespoons	90ml	Turmeric
2 tablespoons	30ml	Dried thyme
5		Bay leaves

Recipe Instructions

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

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.

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.

This recipe yields 4 servings.

Source:
MELTING POT with Tanya Holland - (Show # MP-1A41) - from the TV FOOD NETWORK

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