- Prep time 15 minutes
- Total time 4 hours & 5 minutes
- Portion size 6 servings
Ingredients
Method
In small skillet, combine cumin, fennel, mustard and coriander seeds. Dry cook over medium-low heat, stirring occasionally, 3 to 4 minutes. Remove pan from heat. Using mortar and pestle, crush roasted spices. In bowl, combine spice mix with turmeric, pepper and butter.
Place salmon fillet on parchment paper-lined baking sheet. Cover with spice blend, pressing down gently to adhere. Cover with plastic wrap and refrigerate 2 to 3 hours.
Remove salmon from refrigerator, remove plastic wrap and let stand at room temperature for 30 minutes. Preheat oven to 350°F. Bake until fish flakes easily with fork, 18 to 20 minutes. (Make-ahead: Can be stored in airtight container and refrigerated for up to 2 days or frozen for up to 1 month.) Serve with lime wedges and chipotle mayonnaise, if using.
Test kitchen tip
You can easily substitute with Pacific salmon, such as sockeye, or any wild salmon available at your local fish market.
Nutritional facts PER SERVING
- Calories 330
- Total fat 21 g
- Saturated fat 8 g
- Cholesterol 120 mg
- Sodium 250 mg
- Total carbohydrate 1 g
- Fibre 0 g
- Sugars 0 g
- Protein 34 g
- Iron 3.3 mg
