Source: The Culinary Institute of America
Serves 8
2 lbs salmon filets
1.5 Tbsp curry powder
1.5 Tbsp coriander seeds
1.5 Tbsp cumin seeds
1.5 Tbsp caraway seeds
1.5 Tbsp cardamom seeds
1.5 Tbsp anise seeds
1.5 Tbsp black peppercorns
1.5 Tbsp red pepper flakes
¾ tsp salt
3 lemons
3 Tbsp olive oil
4 cups frisee
Preheat the oven to 350°F
Cut the Salmon into six 3.5 oz portions. Refrigerate until needed.
Combine the curry powder, coriander, cumin, caraway, cardamom, anise, black peppercorns, and red pepper flakes. Grind coarsely I a spice grinder
Blot the salmon dry. Rub each portion with a generous amount of the spices and season with ¼ teaspoon of the salt
Heat a cast-iron skillet over medium-high heat. Sear the salmon on both sides until the crust is well browned. If necessary, finish cooking the fish in the preheated oven to prevent over-browning. Reserve warm.
Combine 3 tablespoons of the lemon juice, 1 tablespoon of the olive oil, and the remaining salt in a large bowl. Whisk to combine. Add the frisee and toss to combine.
Mound the frisee on a platter, top with the salmon, and finish with the remaining olive oil and lemon juice.
