Seared Salmon with Moroccan Spice Crust


1 teaspoon coriander seeds

1 teaspoon caraway seeds

1 teaspoon anise seeds

1 teaspoon freshly ground black pepper

2-3 Tbsp Flying Olive Toasted Sesame Oil, divided

Four 6-ounce salmon fillets (thick end)

Sea salt and freshly ground black pepper to taste


Coarsely grind the coriander seeds, caraway seeds, and anise seeds in a spice grinder or mortar and pestle.  Add the freshly ground black pepper and stir.  Place the spice mixture on a plate and set aside.

Wash and pat dry the salmon fillets.  Place a skillet on medium-high heat and add 1 Tbsp Flying Olive Toasted Sesame Oil.  While this is heating, brush the remaining 1-2 Tbsp of Sesame Oil on both sides and the edges of the salmon.  If you have sesame oil left, pour it carefully into the skillet.  Press the salmon into the spice mixture so that both sides are coated.

Add the salmon to the skillet and cook for 3-5 minutes, depending on the thickness of each fillet.  Turn and cook for the same amount of time on the other
side.  The fish should be browned on the outside and opaque in the center.  Serve at once.

Inspired by a recipe by the The Culinary Institute of America

Submitted by Barb L.