Sunday, July 3, 2011

Herb-Crusted Salmon

I love salmon. It is the king of the fishes. Flaky white fish like cod and tilapia bore the hell out of me. Give me a fish that has flavor and tastes rich and fatty. Salmon is also my favorite sushi fish. So when I cook it at home, I keep it quite rare in the middle. This recipe is impressive as hell, but really simple and quick. I coat a thick, skin-on salmon fillet in herbs and spices and then sear it quickly, resulting in a flavorful, browned crust, crispy skin, and a luxuriously moist, rare center.

Herb-Crusted Salmon served with Savory Zucchini Bread

Herb-Crusted Salmon
.75 lb salmon fillets (to serve 2 people), blotted dry with paper towels
sprinkle of soy sauce
mustard powder
Trader Joe's lemon pepper seasoning
dried dill
Tony Chachere's Cajun seasoning
black pepper

Remove excess moisture from salmon by patting with paper towels. Sprinkle a few drops of soy sauce on each side and rub in. Sprinkle seasonings liberally on both sides. Don't worry about putting too much spice. It's hard to overdo. The salmon can handle it. Spray a nonstick pan and the salmon itself with non-stick spray to prevent sticking and ensure the herb crust will stay intact. Heat pan to med-high heat. Place in pan skin side up, and cook for 2 minutes. Flip so that the skin side is facing down, and cook for 3 minutes. Serve with lemon.

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