Spice-rubbed Seared Salmon
Happy day after Valentine’s Day. Perhaps it is my long-term love/hate relationship with Valentine’s Day that caused me to ignore the day itself, but allow me to acknowledge it a day after. Having spent many a Valentine’s Day solo, I learned to downplay, even ignore it, long ago. And once Hubs came around (pre-Hubs moniker days), I was certainly pleased to have someone special to share the day with, but I still couldn’t get overly excited about it. After all, it’s the day-to-day that matters in life, right? So, Hubs and I started a Valentine’s Day tradition – select and prepare a menu together at home. No posh restaurant, no flowers (I wouldn’t turn them down, mind you), but a shared experience, maybe with some candlelight and a bottle of good wine. It has suited us just fine, and we have adapted over the years, too.
While I was researching our menu, I took a peak into the vault and decided to repeat a previous hit. Spice-rubbed Seared Salmon: it’s a great recipe from either our first or second Valentine’s Day menu. And I love that I found it handwritten on paper, old school style. In fact, this recipe is so simple, I am amazed we thought this was a special occasion dish (guess I cooked a lot less back then than I do now). So, in honoring the love of the everyday, I am sharing this recipe with you now, post-holiday. Try it and let me know what you think
Spice-Rubbed Seared Salmon
- 1 Tsp. coriander seeds
- 1 Tsp. cumin seeds
- 1 Tsp. fennel seeds
- 1 Tsp. firmly packed light brown sugar
- 1 Tsp. kosher salt
- 2 salmon fillets (6-8 oz each) with skin intact
- 2 Tbsp. olive oil
Instructions
Heat fry pan on medium heat. Add spices and toast 2-3 minutes. Grind spices in spice mill, or use mortar and pestle. Pour into small bowl and add brown sugar and kosher salt to make the rub. Place salmon on a plate and press rub into salmon. Cover with plastic wrap and refrigerate for 1 hour.
Spice-rubbed salmon searing
Preheat oven to 400F. Heat cast iron pan or other oven-proof pan and add olive oil. Heat until smoking, then place salmon skin side down on pan and sear for 4-5 minutes depending on thickness of fillet. Flip salmon gently using tongs (keep skin intact), and place pan in oven. Cook 4-6 minutes until cooked through.
Please don’t wait til next Valentine’s Day to try this!