Salmon in Spices
Salmon with its skin removed is seared on a bed of mixed seeds and served with steamed rice. The skin reappears as a garnish, crisp-fried and glazed with the soy-based sauce.
- Salmon pieces - four, 5 - 6 ounce
- Black and white sesame seeds - 1/2 cup
- Mustard Seeds - 1/2 cup
- Coriander seeds - 1/2 cup
- Fennel Seeds - 1/2 cup
- Salt and freshly ground white pepper
- Olive Oil - 1 cup
- Soy Sauce - 1 cup
- Honey - 1/2 cup
- Mirin (sweet rice wine) - 1 cup
- Japanese steamed rice - 2 cups
- Lemon - 1, sliced
- Cilantro Sprigs - 4
Remove the skin from the salmon pieces and reserve. Mix the seeds together and roughly grind in a blender. Put the seeds into a large skillet or saute pan over medium-high heat and place the salmon pieces over the seeds, putting the side from which the skin was removed down. Sear for 1-1/2 minutes. Turn the fillets and reduce the heat to medium. Cook for 4 to 5 minutes on the second side, until cooked through. Remove and drain on paper towels.
Heat the olive oil in a medium saute pan over medium-high heat and fry the skin until crisp. Remove and drain on paper towels.
To make the sauce: Combine all ingredients in a medium saute pan or skillet over medium heat and cook until reduced and thickened to a syrup, 10 to 15 minutes.
To serve: Reheat the salmon skin in the skillet in which the skin was cooked. Add the sauce and turn the skin to glaze. Spoon sauce on the serving plates. Place a scoop of rice on each plate. Lean a piece of salmon against the rice on each plate. Put a piece of skin back on each salmon piece. Garnish with lemon slices and a cilantro sprig.