Saturday, October 17, 2015

Dill-Spiced Salmon

Even though I've loved the ideas of flavours in Marcus Samuelsson's Soul of a New Cuisine, the execution often fell flat and I parted with it prior to leaving San Francisco. I couldn't resist giving him a second chance though with his newest cookbook, Marcus Off Duty, on the kindle. Luckily, so far, it doesn't seem to have the same issues as Soul of a New Cuisine. This dish makes for a quick, flavourful weeknight dinner.

One year ago: Grilled Lamb Chops with Feta and Mint
Two years ago: Parsley and Barley Salad
Three years ago: Pan-Grilled Sea Scallops
Four years ago: Basil, Hazelnut, and Chocolate Cupcakes
Five years ago: Mahogany Beef Stew with Red Wine and Hoisin Sauce
Six years ago: Basic Risotto Recipe

Dill-Spiced Salmon (from Marcus Off Duty)

4 tbsp olive oil, divided
juice of 1 lemon
1 tbsp Dijon mustard
2 tbsp chopped fresh dill
2 garlic cloves, thinly sliced
4 1/2 tsp chile powder
1 tbsp coriander seeds, finely ground
1 tsp cumin seeds, finely ground
ground pepper
4 (6 oz) skin-on salmon fillets
kosher salt
1 tbsp unsalted butter

1. In a mini food processor, blend 2 tbsp of olive oil, lemon juice, mustard, dill, garlic, chile powder, cumin, coriander and 1/4 tsp pepper to a paste.
2. Season salmon with salt and pepper.
3. Heat remaining 2 tbsp olive oil in a large skillet over medium-high heat.
4. Add salmon to skillet, skin side down, and brush half of the paste on the fillets. Cook for 4 minutes.
5. Add butter. Continue to cook, spooning oil and butter over salmon for 2 minutes.
6. Flip salmon and brush remaining paste onto other side. Remove salmon after very briefly being seared.
7. Let salmon rest for a few minutes before serving.

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