Cumin-Crusted Salmon
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Cumin-Crusted Salmon
Cumin-Crusted Salmon
2 salmon fillets, about 6 oz. each
1 tbsp. cumin seeds
1 tbsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper

Prep: 15 minutes, Cook: 8 to 10 minutes
Serves: 2 (Recipe can be doubled)

1. 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.

2. 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.

3. 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.

Nutritional Information:
375 calories, 37 g protein, 22 g fat, 8 g carbohydrate, 2 g fiber, 94 mg cholesterol, 400 mg sodium