Crunchy-Crusted Salmon

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Crunchy-Crusted Salmon

Crunchy-Crusted Salmon
2 salmon fillets, about 6 oz. each
3 tbsp. cumin seeds
1 tbsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
Prep time: 15 minutes
Cook time: 8 to 10 minutes

Rinse fillets and pat dry with paper towels. To skin, hold fillet firmly and cut under the skin with a sharp knife to loosen it from the flesh. Peel back the skin about 1/2 inch and hold it taut while working the knife between the skin and the flesh. Remove skin and discard. Working over a plate or a large piece of wax paper, sprinkle 3/4 tbsp. cumin seeds on each side of fillets and press gently into fish. Repeat on other side. In a nonstick pan, heat a thin layer of olive oil until hot. Cook fillets for 8 to 10 minutes per inch of thickness, turning halfway through. Fish is done when it reaches an internal temperature of 150°F and flakes easily when tested with a fork. Season to taste with salt and pepper. Fillets will have crunchy-crisp crust.

Makes 2 servings. Recipe can be doubled.
Nutritional Information:
375 calories, 37 g protein, 22 g fat, 8 g carbohydrate, 2 g fiber, 94 mg cholesterol, 400 mg sodium


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