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Fennel-Seared Alaska Salmon with Orange Raita
Serves 4
Alaska Salmon fillets 6 oz. ea. 4 fillets
Scallions, large 4
Fennel seeds 2 tsp.
Cumin seeds 1 tsp.
Coriander seeds 1 tsp.
Black peppercorns, whole 1 tsp.
Star anise pods, whole 2
Kosher salt 2 tsp.
Thyme leaves, chopped 1 tsp.
Yogurt, plain 1 cup.
Orange, zested and segmented 1
Cayenne pepper, ground 1/8 tsp.
Fresh mint, finely chopped 2 Tbsp.
Olive oil 2 Tbsp.
Directions:
1. Cut scallions into very thin rounds starting at the white section
and going halfway up the pale green section (do not use the green parts).
Put them into a small bowl filled with ice-cold water. Cover and refrigerator
for 1 hour. Drain and squeeze out as much moisture as possible from
the scallions. Set aside.
2. In dry pan over medium heat, toast the fennel seeds, cumin seeds,
coriander seeds, whole black peppercorns, and star anise until aromatic,
approximately 1-2 minutes. Add the salt and thyme. Crush spices in a
spice grinder. Reserve 1 tablespoon of toasted spice mixture.
3. With remainder of the mixture, season the Salmon on both sides and
set aside until ready to cook.
4. In a bowl, whisk the yogurt lightly with a fork until smooth and
creamy. Mix in the orange zest, 1 tablespoon of toasted spice mixture
and cayenne.
5. Stir in the scallions and mint.
6. Chill raita until ready to use.
7. Pre-heat a black steel pan.
8. Drizzle olive oil over Salmon.
9. Brown the fillets well on the first side for 3 minutes. Turn them
carefully and pan-sear for another 2-3 minutes until tender.
10. Remove the fish from the heat to a colorful platter. Garnish with
raita and orange segments.
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