Prep 40 mins
Cook 10 mins
This is a dry-rubbed Salmon recipe with a nice bit of heat and curry-like flavor, without the need for a heavy sauce. Delicious and relatively healthy. The key to making it great is finding a THICK piece of Salmon. The spice rub is very intense, so you don't want the crust to cover too much surface area.
- 1⁄3 cup frozen edamame or 1⁄3 cup canned chick-peas
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon garlic powder
- 1 tablespoon paprika
- 1 teaspoon red pepper flakes (more or less depending on your heat tolerance)
- 1 teaspoon ground ginger
- 2 teaspoons kosher salt
- 1 lb salmon fillet
- vegetable oil
- 1. Cook Edamame as per package instructions (not required for Chickpeas).
- 2. Grind cooked Edamame or Chickpeas into Falafel-like texture and spread out on paper plate to dry out (if cooked).
- 3. Mix together all spices.
- 4. Combine spices with Edamame or Chickpeas. Should feel like breadcrumbs.
- 5. Coat Salmon with mixture and set aside for 30 minutes.
- 6. Coat pan with a thin layer of oil and put over medium-high heat until oil is very hot, but not smoking.
- 7. Drop Salmon in oil and cook for 2-4 minutes on each side (depending on filet thickness). Salmon should be blackened and crusty on the outside, flaky on the inside, and lightly cooked in the very middle.
- 8. Serve with a cooling yogurt-based or citrusy side dish.
This is absolutely delicious! I used frozen edamame, and then tried to dry it out. After a couple of hours, mine was still pretty moist. But I was hungry and went ahead with the recipe. Turned out wonderfully! The coating stuck to the salmon nicely, and was a perfect complement to the salmon. There is no mention of the drying time in the recipe for the edamame, so I wasn't really prepared to wait that long to start cooking our dinner, but it was worth it! Just know that if you use the edamame and plan on drying it...add a few hours! Delicious! Made for PAC Spring 2011.