Equipment
Ingredients
Spice Blend
- 30 g cumin seeds
- 30 g coriander seeds
- 30 g fennel seeds
- 30 g black mustard seed
- 30 g black onion seeds
Main
- 1130 g salmon, skin on, small bones removed
- salt
- black pepper, freshly ground
- 60 ml olive oil
- sherry vinegar
- roasted chicken sauce
Nutrition (per serving)
Method
Grind the cumin, coriander, fennel, mustard, and onion seeds individually in a spice grinder or blender.
Combine all ground spices in a bowl to create the five-spice blend.
Slice the salmon into six equal portions and season each piece with salt and black pepper.
Press the skin side of each salmon portion into the spice blend until heavily coated.
Heat 30ml of olive oil in each 10-inch pan over medium heat (approximately 175°C/350°F).
Place three salmon portions into each pan, skin-side down, and cover with a lid.
Cook the salmon for 4 minutes without flipping until the internal temperature reaches 52°C/125°F for medium-rare.
Remove salmon from the pans and place on towels to drain excess oil.
Plate the salmon and serve immediately with sherry vinegar and roasted chicken sauce.
Chef's Notes
- For the most potent spice blend, toast the whole seeds lightly before grinding. This unlocks their essential oils and deepens their flavor.
- When searing the salmon, ensure your pan is hot enough to achieve a crispy skin without overcooking the flesh. A medium-high heat is usually ideal.
- Don't overcrowd the pan. Cooking the salmon in batches ensures each piece gets a good sear and steams evenly.
- The sherry vinegar and roasted chicken sauce are crucial for balancing the richness of the salmon and the intensity of the five-spice blend. Taste and adjust seasoning before serving.
Storage
Refrigerator: 2 days — Store in an airtight container; skin will lose crispness.
Reheating: Warm gently in a pan over low heat to preserve texture.
