Five-Spice Salmon With Sherry Vinegar and Roasted Chicken Sauce
Updated September 21, 2015
- Total Time
- 15 minutes
- Rating
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Ingredients
⅛ cup cumin seed
⅛ cup coriander seed
⅛ cup fennel seed
⅛ cup black mustard seed (available in Indian groceries)
⅛ cup black onion seed (available in Indian groceries)
2 ½ pounds fresh salmon fillet, skin on, small bones removed
Salt and freshly ground pepper
¼ cup olive oil
Sherry vinegar and roasted chicken sauce (see recipe)
Nutritional analysis per serving (6 servings)
4 grams carbs; 104 milligrams cholesterol; 507 calories; 15 grams monosaturated fat; 9 grams polyunsaturated fat; 7 grams saturated fat; 36 grams fat; 2 grams fiber; 502 milligrams sodium; 40 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a blender or electric spice grinder, grind each spice individually, then blend them together.
- Step 2
Cut salmon into six equal portions. Season with salt and pepper. Dredge each piece, skin side down, in spice mixture. Set aside, skin side up.
- Step 3
In two 10-inch pans, heat olive oil over medium flame, and place three pieces of salmon in each pan, skin side down. Cover.
- Step 4
Cook for 4 minutes. Do not turn fish. Remove fish to clean towels briefly. Serve on warm plates with sherry vinegar and chicken sauce.
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