Recipe
Four-Spice Salmon
For the original recipe and instructions, see: "Four-Spice Salmon" at cooking.nytimes.com
Ingredients
- 4 6-ounce skinned salmon fillets
- Salt and black pepper
- 1 tablespoon coriander seeds or ground coriander
- ¼ teaspoon whole or ground cloves
- 1 ½ teaspoons cumin seed or ground cumin
- 1 teaspoon freshly grated nutmeg
- 2 tablespoons peanut oil, grape seed or other neutral oil, or clarified butter
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