Slow-Roasted Indian-Spiced Salmon
Active Time: 10 minutes | Total Time: 2 hours | Serves 6 | Gluten Free
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 2 teaspoons fennel seeds
- 3 cloves
- ½ teaspoon cayenne pepper
- 1 tablespoon turmeric
- ⅛ teaspoon plus ¼ teaspoon kosher salt
- 2 tablespoons grapeseed oil or melted ghee
- 1 2-pound salmon fillet, pin bones and skin removed
- Fresh cilantro sprigs, for serving
***Adapted from Salt, Fat, Acid, Heat by Samin Nosrat
In a small dry skillet over medium-high heat, toast the cumin seeds, coriander seeds, fennel seeds, and cloves for 1 to 2 minutes, until fragrant. Finely grind them with a mortar and pestle or in a spice grinder (we used a rolling pin and a ziptop bag). Transfer to a small bowl. Add the cayenne, turmeric, and ⅛ teaspoon of the salt. Stir in the oil.
Put the fish in a glass baking dish. Season the fish with the remaining ¼ teaspoon salt. Rub the spice paste on both sides of the fish, and refrigerate, covered, for 1 to 2 hours.
Heat the oven (with the oven rack in the middle) to 225°F.
Bring to room temperature. Roast for 40 to 50 minutes, until the fish begins to flake in the thickest part of the fillet when you poke it with your knife or your finger. Because this method is so gentle on its proteins, the fish will appear translucent even when its cooked. Serve topped with fresh cilantro sprigs.
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