Cumin Crusted Salmon

I found a great sounding recipe in a magazine that I get as a member of the Cooking Club of America. I decided to give it a try tonight and it turned out to be very easy, quick, and tasty.

Cumin Crusted Salmon

2 Tbsp ground cumin
3/4 tsp salt
1/4 tsp black pepper
4 salmon fillets, skin removed
2 tsp olive oil
1 cup guacamole

Pre-heat your oven to 425 degrees. In a small bowl, blend the cumin, salt, and pepper together. Rub the spice blend on both sides of the salmon generously. Heat an oven-safe saute pan medium heat and add the olive oil. Place the salmon in the pan and cook for 2 minutes. Turn the salmon and place the pan in the oven for 5-8 minutes (depending on the size of the fillets) or until the fish is cooked through and flaky. (If you prefer to transfer the fish to a baking sheet, spray the sheet with cooking spray first.)

When the salmon is cooked through, place it on a plate or platter and spoon a generoud dollop of guacamole over each fillet.

Serve with a green salad, corn, and crusty rolls.

We ate other veggies to accommodate Nee, but the salmon was delicious.

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1. Mmmm, sounds yummy!

   Posted by  on  02/16/05  at  09:26 AM

2. That does sound fantastic!  You will have to cook it for everyone the next time you come up to Joysey.

   Nothing like putting you to work while you are on vacation.  **scolls down to see if the smiley icon is available yet** :(

   Posted by  on  02/16/05  at  04:32 PM

3. It was very good. Ace, I’ll definitely make it when I make my next visit.

   Posted by  on  02/17/05  at  09:22 AM

4. Hey, Jen, I made the tarragon lemon chicken recipe you posted a while back.  It looked good so I printed it out and carried it around for a long time, finally did make it and everyone in the family thought it was yummy!  Easy too, doesn’t get much better than that!  Thanks!  The salmon looks good too--guess I’ll print it and carry it around for a while! 

   Posted by  on  02/17/05  at  10:33 AM

5. Bev, I’m glad to know that your family enjoyed the chicken. That is a fail-safe recipe, for sure. Thanks for the feedback.

   I think you’ll find the salmon to be equally easy and tasty, so don’t carry that one around too long, ‘mkay?

   Posted by  on  02/17/05  at  10:40 AM

6. This sounds awesome. I might just have to buy cumin so I can make this. Hee. :)

   Posted by Princess Jami  on  02/18/05  at  01:21 PM

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