Cumin Dusted Salmon Fillets Recipes

CUMIN-DUSTED SEA BASS ON GREEN RICE

Steps:

• Preheat oven to 500°F.
• Make rice:
• Bring water to a boil in a 2-quart saucepan, then add rice, onion, garlic, bay leaf, salt, and pepper to taste. Return to a boil, cover, and reduce heat to low. Cook until rice is tender and liquid is absorbed, 15 to 17 minutes. Fluff rice with a fork and let stand, covered, 5 minutes. Stir in herbs just before serving.
• Cook fish while rice is cooking:
• Pat fillets dry and sprinkle with cumin and salt and pepper to taste on both sides. Heat oil in a well-seasoned 10-inch cast-iron skillet over high heat until hot but not smoking, then sear fillets until browned on 1 side, about 5 minutes. Turn fillets over and put skillet in oven. Roast fillets in upper third of oven until just cooked through, 6 to 8 minutes.
• Make sauce while rice is standing:
• Whisk together broth, juice, molasses, and cornstarch in a small skillet and simmer, whisking, until slightly thickened, 4 to 5 minutes. Halve each fillet crosswise and serve over rice. Spoon sauce over and around fish.

CUMIN-ROASTED SALMON WITH CILANTRO SAUCE

Steps:

• Make the sauce: Combine cilantro, chives, garlic, vinegar and olive oil in a medium bowl. (Alternatively, pulse the ingredients in a food processor until you've reached the desired consistency.) Season with salt and pepper, and set aside.
• Roast the salmon: Heat oven to 350 degrees. Combine cumin, paprika and olive oil in a small bowl, and season with salt and pepper.
• Season salmon with salt and pepper and place in a baking dish or on a rimmed baking sheet. Drizzle salmon with spiced olive oil mixture, transfer to the oven, and roast until fish is opaque and just cooked through, 15 to 18 minutes.
• Remove salmon from oven and spoon cilantro sauce over the top. Serve with lemon wedges on the side.

BAKED SALMON FILLETS DIJON

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
• Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.
• Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.

CUMIN-DUSTED SALMON FILLETS

Steps:

• Combine first 4 ingredients in a small bowl. Sprinkle both sides of fish with spice mixture.
• Preheat the oven to 450. Place fillets in a tray sprayed with Pam. Cook fillets for 12 - 15 minutes or until done.

SALMON AND GREENS WITH CUMIN DRESSING

Steps:

• Heat the oil in a heavy skillet over medium-high heat. Sprinkle the salmon fillets with cumin, salt and pepper and place in the hot pan. Sear on one side for 3 minutes, and then carefully flip and continue to cook until they are just cooked through, 3 to 5 minutes more. Keep warm while you prepare the Greens with Cumin Dressing.
• Serve with the freshly dressed greens on the side.
• Put the shallots in a small glass bowl and add the vinegar, cumin, mustard, honey, salt and pepper and whisk well to combine. Slowly add the oil and whisk until smooth. Toss some of the dressing with the greens, cilantro and tomatoes and serve immediately. Store any extra dressing in an airtight jar in the refrigerator.

CUMIN DRY RUB SALMON

Steps:

• Combine dry ingredients and rub evenly over both sides of salmon.
• Place salmon on grill rack coated with cooking spray. Grill 4 minutes on each side, or until fish flakes when tested.