Blackened Indian Salmon

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.

• Ready In: 50 mins
• Serves: 2-3

Ingredients

• 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

Directions

1. 1. Cook Edamame as per package instructions (not required for Chickpeas).
2. 2. Grind cooked Edamame or Chickpeas into Falafel-like texture and spread out on paper plate to dry out (if cooked).
3. 3. Mix together all spices.
4. 4. Combine spices with Edamame or Chickpeas. Should feel like breadcrumbs.
5. 5. Coat Salmon with mixture and set aside for 30 minutes.
6. 6. Coat pan with a thin layer of oil and put over medium-high heat until oil is very hot, but not smoking.
7. 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. 8. Serve with a cooling yogurt-based or citrusy side dish.