Spice Road Spices
Spice Merchants
The Art of Flavour Sunday e-magazine
Herb Crusted Salmon with Sumac, Mustard Seed, Cumin and Lemon - Salt Free
Important message: To everyone who loves to cook and loves true natural flavour
Before you start this recipe we strongly recommend you have the very best ingredients. Stale herbs and spices in your ingredients. will do little to give the true flavours this recipe promises
We invite you to check our premium herbs and spices for the very best quality. Go to SPICES
Serves 4
600g x Atlantic Salmon, about 4 x 150g each piece
Olive oil - best quality
2 x Tablespoons Sumac
1 x Tablespoon Cumin - freshly ground
1 x Tablespoon Yellow Mustard seeds - freshly ground. See note
1/2 x Teaspoon Black Pepper
1/2 x Cup finely chopped flatleaf parsley
1 x Teaspoon dried dill tips - optional
1 x Teaspoon lemon zest
In a mixing bowl add all the herbs and spices and a little olive oil and mix to give a nice paste without being too runny.
Pat dry the salmon pieces (important) then liberally coat each piece with the paste and refrigerate for 30 minutes. After refrigerating allow to return to room temperature.
In a heavy based pan add olive oil and heat to just before smoking.
Then carefully place the salmon pieces, spice coated side down, press lightly and sauté for around 5 minutes. Flip over for a further 2 minutes or to your degree of doneness then add the lemon zest before serving.
Important: For best flavour, the yellow mustard seed is ground just before serving. A mortar and pestle or similar would work well or order the spices and freshly ground yellow mustard seeds go to: Spice Road Spices
Comments: The salmon is always best slightly pink in the middle.