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Dry-Spiced Salmon

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Dry-Spiced Salmon
Courtesy of La Crema Winery

We recommend you serve this dish with La Crema Pinot Noir
serves 6

  • 4 Tbsp. whole fennel seed

  • 4 Tbsp. whole coriander seed

  • 4 Tbsp. whole mustard seed

  • salt and pepper to taste

  • 6 salmon steaks

Heat a medium sized sauté pan, place seeds in pan and toast until the seeds begin to become aromatic, being careful not to burn them. Remove pan from heat and allow seeds to cool. When seeds are cool, place in a spice mill or mortar and pestle and grind until seeds are crushed. Coat salmon with spice mix and place on grill, skin side up. Turn after approximately 3-5 minutes and continue grilling until the fish is firm to the touch. Serve with roasted potatoes, baby fennel and lavender carrots.

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