Make a truly memorable dish by marrying the flavors of a perfectly-seared salmon with a unique Indian-spiced rub – the combination of cinnamon, allspice, and cumin provides a hint of spice with a touch of sweetness! Serve with steamed rice and seaweed salad for a mouthwatering one bowl meal.
For the Indian Spice Rub
2 tablespoons ground cinnamon
1 tablespoon cumin
2 teaspoons kosher salt
1 teaspoons freshly ground black pepper
¼ teaspoon ground allspice
2 teaspoons garlic powder
For the Salmon
¼ cup olive oil
6 six-eight ounce Verlasso salmon fillets with skin
kosher salt and freshly ground pepper to taste
1/4 cup macadamia nuts
2 tablespoons olive oil
2 cups steamed white or brown rice
1 cup premade seaweed salad
1 cup edamame
2 tablespoons black and white sesame seeds
1/4 cup cilantro, leaves only
Combine all of the ingredients (except for the salmon) in a bowl and store in an airtight container at room temperature. Pat the salmon pieces dry, and generously season with the rub. Press the rub into the salmon. Wrap the fillets tightly in plastic wrap, and chill for 30 minutes or up to 6 hours.
In a 10 to 12-inch nonstick skillet, heat the oil over moderately high heat until hot, but not smoking, and sauté the salmon, skin-side down for about 2 minutes. Reduce the heat to moderate, and cook the salmon 3 minutes more. Turn the salmon over, and sauté over moderately high heat for 2 more minutes. Reduce the heat to moderate and cook the salmon until cooked (about 2 more minutes), and then place on a plate. Add the additional olive oil and fry the macadamia nuts until golden brown.
To serve, place one half cup of steamed rice in a glass container or bowl. Add the seared salmon fillet, and garnish with the seaweed salad, edamame, sesame seeds, cilantro, and macadamia nuts.