Four-Spice Salmon

From NYTimes


4 6-ounce skinned salmon fillets
Salt and black pepper
1 tablespoon coriander seeds or ground coriander
1/4 teaspoon whole or ground cloves
1 1/2 teaspoons cumin seed or ground cumin
1 teaspoon freshly grated nutmeg
2 tablespoons peanut oil, grape seed or other neutral oil, or clarified butter


1.Season fillets on both sides with salt and pepper. If necessary, combine spices and grind them to a coarse powder in a coffee or spice grinder. Press some of the mixture onto the top of each fillet.

2.Heat a large nonstick skillet over medium-high heat for 2 or 3 minutes. Add the oil or butter and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 2 to 3 minutes, or until the spice mixture forms a nicely browned crust.

3.Turn the fillets and cook for another 2 to 3 minutes, or until the salmon just slightly resists when pierced with a thin-bladed knife.