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1
Heat the oven to 350 degrees.
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2
Roast the nuts in a baking pan until the skins are dark brown, about 10 minutes.
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3
Wrap them in a dish towel, rub briskly to remove the skins, then coarsely chop.
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4
In a dry skillet over medium-high heat, toast the coriander seeds, stirring constantly, until golden brown and fragrant, about 3 minutes.
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5
Crush in a mortar and pestle or with a spice grinder.
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6
Add the nuts, sesame seeds, chamomile, ginger and 1 teaspoon salt to the grinder or mortar and grind to a coarse powder.
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7
Work in batches if necessary.
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8
Place in an airtight container and refrigerate until ready to use.
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9
Season the fish with salt and pepper.
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10
Place a large pot in your sink, and add warm water until the pot is full and the water reaches 115 degrees.
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11
Place two fillets side by side in a gallon-size heavy-duty resealable plastic bag.
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12
Drizzle fillets with oil.
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13
Submerge the bags halfway into the warm water (this creates a vacuum).
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14
Seal as airtight as possible, pushing out any excess air.
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15
Repeat with the remaining fillets.
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16
Once all the salmon fillets are submerged in the pot, add more hot water until the water temperature returns to 115 degrees (the cold fish will reduce the water temperature).
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17
Let the salmon rest in the water bath about 20 to 25 minutes until its core temperature is 113 degrees (remove and check one fillet with an instant-read thermometer).
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18
Check the water temperature occasionally and add more hot water as needed to maintain the temperature of 115 degrees.
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19
Transfer the salmon bags to a cutting board.
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20
Remove fish from plastic bags and gently pull off the skins (or use a butter knife).
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21
Transfer the cooked fillets to a plate for easier handling.
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22
Melt the butter in a skillet over medium-low heat.
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23
Add about 2/3 of the fish spice, and increase the heat until the butter just starts to bubble.
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24
Sear the fillets on both sides in the pan while basting with the hot butter, about 30 seconds.
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25
Serve immediately, sprinkled with more fish spice, if desired.
