Spice-Crusted Salmon Skewers

Spice-Crusted Salmon

This recipe was prepared in my recent aphrodisiac themed workshops at the J. Paul Getty Museum. The rosy colored salmon is a fish known for its determination, traveling long distances from the sea up rivers and streams to have sex in the very place they were born. It is a sexual powerhouse; perhaps this determination can be passed on to the human consuming it?

2 tablespoons fennel seeds
1 tablespoon coriander seeds
2 teaspoons salt
¼ teaspoon pepper
1 ½ pound salmon
juice of 2 lemons
olive oil

In a mortar and pestle, combine the coriander and fennel seeds. Grind until coriander seed is just broken. Transfer seeds to a small bowl, and toss with 2 teaspoons salt and ¼ teaspoon pepper.

Press the spice mixture into the salmon, evenly coating the flesh side.

Heat a skillet of medium high heat and add 2 tablespoons olive oil. Add the fish to the hot oil, seed side down, and allow to cook until brown, about 3 minutes. Turn over and cook until just opaque in center, about more 3, more depending on the thickness of the fish. Salmon is done when the inner flesh in no longer transparent.

Transfer salmon to a serving platter, drizzle with lemon juice and serve warm or at room temperature.

(The salmon pictured about was cut into 1 ½-inch pieces, seared, and served as an appetizer.)

Serves 6

photo by Carin Krasner

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