- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon ground ginger
- 1 teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- 2 tablespoons olive oil
- 2 6-ounce (175 grams) skinless salmon fillets
- kosher salt
- ¼ cup unsalted butter, cut in pieces
- 2 tablespoons lemon juice
- 2 tablespoons chopped chives
Combine cumin, paprika, ginger, coriander and cayenne pepper in a small bowl. Add 1 tablespoon of oil to create a smooth paste.
Rub mixture over salmon and marinate for at least 3 hours. Sprinkle with kosher salt just before sautéing.
Add remaining one tablespoon of oil to a heavy skillet over medium high heat. Place salmon, flesh-side down for 1 minute. Turn over and cook skin-side down for 2 more minutes.
Reduce heat to medium low. Add butter in pieces spooning it over the salmon frequently. By spooning quickly the butter does not burn. Cook another 3 to 4 minutes or until fish is slightly pink in centre. Remove pan from heat. The butter should be a nutty brown colour.
Remove fish to a plate. Add lemon juice to pan. Let it cook for 30 seconds to combine flavours. Strain butter mixture into a clean bowl, season with salt to taste and sprinkle in chives.
Serve salmon over wilted spinach, drizzled with the lemon butter.
This salmon is a perfect partner for a full-bodied white Burgundy, such as Meursault. The chardonnay’s oak influence helps give it a buttery character that would support the sauce and oily fish. But any oak-aged chardonnay is a fine choice. - Beppi Crosariol