Ingredients
>
2 teaspoons black peppercorn
>
2 teaspoons sweet paprika
>
1/2 teaspoon ground cinnamon
>
1/2 teaspoon ground cloves
>
1/2 teaspoon cumin seeds
>
2 tablespoons canola oil
>
4 (5 oz) fresh salmon fillets or steaks
>
1 tablespoon canola oil
>
juice of 1 lemon
Steps
1
For the spice paste, in a blender combine peppercorns, paprika, cinnamon, cloves, cumin and 2 tablespoons oil; blend to form a paste. Rub paste on top of fillets; cover and refrigerate 4 hours.
2
When ready to cook, scrape off most of the spice paste; reserve paste and set aside. Heat 1 tablespoon oil in a large skillet over high heat. Place fillets in skillet, skin side down; cook to sear one side.
3
Turn fillets, skin side up. Reduce heat to medium; cover and cook 8–10 minutes or until fish flakes easily with a fork. Transfer fillets to a platter; keep warm.
4
Add reserved spice paste to hot skillet. Add lemon juice; stir 1–2 minutes. Spoon over fillets, and serve.
