| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Moroccan | 30 | servings | |
INGREDIENTS
| 1 1/2 | ts | Whole cumin seeds |
| 1 | ts | Whole coriander seeds |
| 2 | ts | Whole fennel seeds |
| 1 | ts | Coarse salt |
| 1/8 | ts | Freshly ground black pepper |
| 1 3/4 | lb | Salmon fillet; skin removed, |
| And cut into 3/4"-square pieces |
INSTRUCTIONS
Heat oven to 400 degrees. Combine the cumin, coriander, and fennel seeds in a mortar and pestle, or slightly crush the whole seeds in a spice grinder, pulsing just until coriander is just broken; do not overprocess. (The spices can also be crushed using a heavy cast-iron skillet.) Transfer the seeds to a small bowl, and toss with the salt and pepper. Dip one side of the salmon into the spice mixture to coat heavily. Repeat with all of the salmon squares. Heat a large ovenproof skillet over medium heat. Do not add any oil. Place the salmon squares, spice-side down, into the pan. Cook until the spices are dry, golden and toasted, about 4 minutes. Immediately transfer the pan to the oven; remove when salmon is just cooked through, about 30 seconds. Transfer the salmon bites to a serving platter, and skewer with toothpicks. Serve warm. Makes 2 1/2 dozen. Cuisine: "Moroccan" Source: ""Martha Stewart's Hors D'Oeuvres Handbook" by Martha Stewart" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1999 - Clarkson N. Potter Inc. - $35" Per serving: 31 Calories (kcal); 1g Total Fat; (27% calories from fat); 5g Protein; trace Carbohydrate; 14mg Cholesterol; 80mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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