This super simple salmon recipe showcases the natural flavor of the salmon. Serve it with a bright flavored grain salad, like quinoa salad with orange, golden raisins and cilantro or basmati rice with orange zest and toasted almonds. Make the grain salad up to 2 days in advance and sear the salmon right before you want to serve dinner.
Cumin Seared Salmon
4 (6-8 ounce) salmon fillets
fresh ground black pepper
2 Tbs. extra virgin olive oil or canola oil
nonstick cooking spray
Spray the top (skinless) side of the salmon with cooking spray or drizzle with oil and sprinkle generously with cumin, salt and pepper Heat the oil in a large, nonstick skillet over medium-high heat. Place salmon skin side up in skillet and cook until a golden brown crust forms on the underside, about 3-4 minutes. Turn fillets over and cook for an additional 2-4 minutes, until salmon is medium rare.
If you have very large pieces of salmon, preheat oven to 350 degrees and put the skillet with the salmon into the oven after you formed the crust on the top and flipped it so the skin side is down, and cook for about 5 minutes, or until medium rare.