Wild salmon doesn't need much in the way of flavor enhancement.
But every once in a while we sprinkle on some of the warming spice blend known as garam masala, then top it with a simple dollop of plain yogurt mixed with some garlic, cucumber and mint or a tangle of watercress doused with a grapefruit, honey and olive oil vinaigrette.
- 1 tablespoon olive oil
- 1 tablespoon garam masala spice blend or see (Note: How to make garam masala)
- 4 ounces (32 ounces) (8 ounces each) salmon fillets skinless
In a small bowl, combine the oil and garam masala. Rub the mixture evenly over both sides of the salmon. Sprinkle the salmon lightly with salt. (May cover and refrigerate for up to 2 hours.)
To sear: Preheat the oven to 400 degrees.
Place a skillet over medium-high heat. Add the salmon and do not move or turn it for 2 minutes. (If the salmon sticks to the skillet, it is not properly seared; cook for 30 more seconds and try again.) Turn and cook until lightly browned and crisp but not cooked through, 1 to 2 minutes. Transfer the skillet to the oven and finish cooking to the desired degree of doneness.
To broil: Preheat the broiler.
Broil the salmon, turning once, until the salmon is cooked to the desired degree of doneness.
Adapted from a recipe in the June 1995 issue of Food & Wine magazine.
Tested by Renee Shetler.
E-mail questions to the Food Section at firstname.lastname@example.org.