Spice-Crusted Salmon Fillets With Cucumber Raita – a delicious recipe with cumin seeds, coriander seeds, black peppercorns, fennel seeds, ground red pepper, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cook cumin seeds through ground red pepper in a small skillet over medium-high heat, shaking pan occasionally, until spices begin to smoke. Transfer mixture to a coffee grinder or a mortar; grind.
2
Combine ground spices, salt, and olive oil in a small bowl; spread over salmon fillets. Cover and chill 1 1/2 to 2 hours.
3
Cut 6 (10-inch) lengths of heavy-duty aluminum foil. Fold each 2 or 3 times to fit the size of the fillet. Place each fillet, skin side down, on foil sheet.
4
Prepare a hot fire by piling charcoal on one side of grill, leaving other side empty. (For gas grills, light only one side.) Place rack on grill. Arrange food over unlit side. Grill, covered with grill lid, 15 minutes or until fish flakes with a fork. Slide spatula between skin and flesh of fillet; transfer fillet to plate, leaving skin behind. Top with Cucumber Raita and julienne strips of cucumber. Serve immediately.
393
kcal
Calories
28
g
Fat
2
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tablespoon cumin seeds, 1 1/2 teaspoons coriander seeds, 1 teaspoon black peppercorns, 1/2 teaspoon fennel seeds, and more.
Yes, Spice-Crusted Salmon Fillets With Cucumber Raita falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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