Spice Rubbed Salmon With Herb And Pomegranate Raita

Name: Spice Rubbed Salmon With Herb And Pomegranate Raita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons caraway seeds; 1 1/2 tablespoons cumin seeds; 3 tablespoons ancho chile powder; 1 1/2 teaspoons garlic powder; Kosher salt; Three 3-pound (or four 2-pound) salmon fillets with skin, pin bones removed (see Note); Extra-virgin olive oil, for rubbing; 2 cups plain 2 percent Greek yogurt; 1 cup pomegranate seeds; 1/2 cup chopped cilantro; 1/2 cup chopped mint; 1/4 cup minced scallions (about 4); 1 tablespoon freshly squeezed lemon juice

Servings: persons

1 1/2 tablespoons caraway seeds
1 1/2 tablespoons cumin seeds
3 tablespoons ancho chile powder
1 1/2 teaspoons garlic powder
Kosher salt
Three 3-pound (or four 2-pound) salmon fillets with skin, pin bones removed (see Note)
Extra-virgin olive oil, for rubbing
2 cups plain 2 percent Greek yogurt
1 cup pomegranate seeds
1/2 cup chopped cilantro
1/2 cup chopped mint
1/4 cup minced scallions (about 4)
1 tablespoon freshly squeezed lemon juice

1
1.In a small skillet, toast the caraway and cumin seeds over moderate heat, shaking the pan, until the spices are fragrant, about 2 minutes. Transfer the caraway and cumin seeds to a spice grinder and let them cool completely. Add the chile and garlic powders and 1 tablespoon of salt and grind to a powder.
2
2.Arrange the salmon fillets skin side down on 2 large rimmed baking sheets. Spread the spice mix on the salmon fillets, cover the fish with plastic wrap and refrigerate for 4 to 6 hours.
3
3.Preheat the oven to 425u00b0 and position racks in the upper and lower thirds. Lightly drizzle the fish all over with olive oil and rub it into the spice mixture to make a paste with the spices. Roast the fish for about 25 minutes (for 3-pound fillets), until the flesh just begins to flake; shift the pans from top to bottom and front to back halfway through roasting.
4
4.Meanwhile, in a medium bowl, combine the yogurt with the pomegranate seeds, chopped cilantro, chopped mint, minced scallions and lemon juice and season the raita with salt.
5
5.Using 2 large spatulas, carefully lift the fish off the pans, leaving the skin behind, and transfer to platters. Serve with the pomegranate raita.
6
Make Ahead
7
The unroasted spice-rubbed fish and raita can be refrigerated overnight

148

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 tablespoons caraway seeds, 1 1/2 tablespoons cumin seeds, 3 tablespoons ancho chile powder, 1 1/2 teaspoons garlic powder, and more.

Yes, Spice Rubbed Salmon With Herb And Pomegranate 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.

That's it — enjoy your meal!