Monday, December 4, 2017

Cumin-Fennel Rubbed Salmon with Fennel-Parsley Salad

By: The Food Hunter

I've been trying to incorporate more salmon into my week-night dinners. Though this high-fat flavorful fish is delicious on it's own I like to switch things up periodically. Browsing the internet I found the recipe below on Food & Wine and couldn't be happier with the results.

Though you may be tempted to skip the salad, I suggest thinking twice. The spice rubbed salmon and the cooling, crunchy fennel salad are a match made in heaven...and the combo should not be missed.

Cumin-Fennel Rubbed Salmon with Fennel-Parsley Salad

1 tablespoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon finely grated lemon zest
1 1/4 pound center-cut, skinless salmon fillet
Salt and freshly ground pepper
1 tablespoon plus 1 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 fennel bulb, halved, cored and thinly sliced
1 cup flat-leave parsley leaves How to Make It

Step 1

Preheat the oven to 425°. In a spice grinder, pulse the fennel seeds, cumin seeds and grated lemon zest until finely ground. Season the salmon with salt and pepper, brush one side of the fillet with 1 tablespoon of the Dijon mustard and coat with the ground spice mixture.

Step 2

In a large, ovenproof, nonstick skillet, heat 1 tablespoon of the olive oil. Add the salmon, coated side down, and cook over moderately high heat until lightly browned, about 3 minutes. Carefully flip the salmon. Transfer the skillet to the oven and roast for about 10 minutes, until the salmon is just cooked through. Transfer the salmon to a cutting board.

Step 3

In a large bowl, whisk the lemon juice with the remaining 1 teaspoon of mustard and 1 tablespoon of olive oil. Season the dressing with salt and pepper. Add the sliced fennel and parsley leaves and toss. Cut the salmon into 4 pieces and serve right away with the fennel salad.

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