Spice Crusted Salmon With Shaved Beets Fennel Lemon And Herbs Recipes

SPICE-CRUSTED SALMON WITH SHAVED BEETS, FENNEL, LEMON AND HERBS

Steps:

• Place fennel seed, mustard seed, coriander seed and cumin seed in a small, dry saute pan over medium heat to carefully toast the spices, approximately 3 minutes or until fragrant. Remove the spices from the pan and let cool. Grind to a fine powder in a spice grinder or a mortar and pestle.
• In a small bowl, combine the toasted spices with the turmeric, cayenne, brown sugar, salt and pepper and stir until thoroughly mixed. Set aside, reserving 1/4 cup for the spiced almonds and another 1/4 cup for the salmon rub.
• Preheat oven to 350 degrees. Place the sliced almonds on a cookie sheet, spread out in a single layer, and toast in the oven until golden brown, about 8 minutes. Let cool slightly.
• Place the honey, water and olive oil in a large saute pan over low heat just until they melt together and combine, about 1 minute. Off the heat, add the toasted almonds to the pan and toss until they are evenly coated. Remove the spice-crusted almonds from the bowl and lay out on a cookie sheet in a single layer to cool. Set aside to be served with fluffy jasmine rice, as a side dish to the salmon.
• Notes - When roasting salmon, bring ingredients to room temperature first to ensure even cooking (about 60 minutes.) Also, if you purchased skin on salmon, you can either leave the skin on or remove it. If you leave it on, apply the rub to the skinless side and be sure to let your guests know, so they can navigate around the skin. Personally, I prefer to buy skinless or remove it myself.
• Preheat oven to 375 degrees. Place the salmon in a large baking dish or on a baking sheet lined with foil and sprayed with cooking spray. Brush one side of the salmon with 2 tbsp of olive oil and season with salt and pepper, and 1/4 cup of spice rub. Roast until the fish is cooked through, about 12-20 minutes depending on the thickness of your fillets. Test by seeing if it flakes easily with a fork. Remove and let rest for 5 minutes.
• In a large bowl, combine the beets, fennel, lemon juice, herbs and the remaining 4 tbsp. olive oil. Season with salt and pepper and toss to combine. Set aside,
• You can serve the salmon in the baking dish, on a family style platter, or placed on individual plates, mounding the shaved vegetable salad on top. Serve with jasmine rice, stirred with spiced almonds.

SPICE-RUBBED SALMON WITH HERB SAUCE

Steps:

• Make the salmon: Pulse the coriander and fennel seeds in a spice grinder until coarsely ground. Transfer all but 1 teaspoon of the spice mixture to a small bowl and stir in the sugar and 2 teaspoons salt (reserve the remaining 1 teaspoon spice mixture for the sauce).
• Line a rimmed baking sheet with foil. Place the salmon skin-side down on the foil. Rub the salmon with the olive oil, then sprinkle with the sugar-spice mixture. Refrigerate, uncovered, 1 hour.
• Meanwhile, make the herb sauce: Puree the parsley, chervil, chives, lemon zest and juice and the reserved 1 teaspoon spice mixture in a blender until a coarse paste forms. With the machine running, gradually add the olive oil and 1/4 cup cold water and puree until smooth. Season with salt and pepper.
• Preheat the broiler. Pat the salmon dry with paper towels. Broil the salmon until the top is browned and a thermometer inserted into the center registers 110˚, 9 to 11 minutes. Let rest 10 minutes on the pan. Transfer the salmon to a serving platter with 2 large spatulas, removing the skin. Serve with the herb sauce.