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Seared Salmon with Spring Herbs and Spices

Serves four


2 tablespoons snipped chives
1/2 cup finely chopped flat leaf parsley
3 cups finely chopped fresh spearmint
1/3 cup finely chopped dill

Salt and spices:

1 1/2 teaspoons coarse kosher salt
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cardamom
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon coarsely ground white pepper

For the salmon:

4, 5-ounce fillet of salmon with skin, about 1 to 1 1/4 inch thick
Kosher salt for searing
Finely ground white pepper and salt for dusting
Few drops of extra virgin olive oil

To prepare:

In a small bowl, mix together chives, parsley, mint, and dill. In another bowl, blend salt, cayenne, cardamom, nutmeg, and white pepper.

Preheat the oven to 225 degrees F.

In a large ovenproof skillet over medium-low heat, sprinkle with kosher salt. Add salmon, skin side down, pressing firmly down with a spatula until the skin is set and sauté until crispy about three to four minutes. Season the flesh side with a mere dusting of pepper and salt. Drizzle a few drops of olive oil on the salmon and transfer the skillet to preheated oven and bake until it looks rare in the middle and fully cooked on the outside edges, about five minutes. Bake longer according to personal preference. Remove salmon from the pan arrange the fillets on warm plates and then sprinkle with mixed herbs. Sprinkle salt and spice mixture over the herbs and serve at once.

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New Red Potatoes, Hasselback Style