Tuesday, February 15, 2005

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.