1 T fennel seeds
1 T coriander seeds
1/2 t smoked paprika
1 t red pepper flakes (more to taste)
salt and pepper to taste
1 lovely piece of salmon (1-2 pounds, whatever fits in your pan)
1/4 to 3/4 cups olive oil (depending on size of pan)*
1 large seedless cucumber
3-6 oz feta (depending on how much you like cheese)
1. With a mortar and pestle, crush the fennel and coriander into a rough powder. Mix in paprika and pepper flakes.
2. If you are planning to cook the salmon soon, preheat your oven to 300 degrees. If you're not ready to eat soon, then don't. Heat the oil over low heat in an oven-proof pan just large enough to hold the salmon - but do not add the salmon yet! Add the spices to the oil and cook over low heat 5 minutes until fragrant. You can set this aside until you're ready to cook the salmon.
3. Making sure the oil is warm, first salt and pepper the salmon, then lay it in the oil (skin side down if it still has the skin on). Spoon the seasoned oil all over the salmon, getting as much of the seasonings as possible on top of the salmon.
3. Place in your 300 degree oven and roast anywhere from 14-20 minutes (or more) depending on how you like your salmon.**
4. While the salmon is roasting, cut up cucmber in quarter rounds and make sure feta is crumbled.
5. When salmon is done, place on a platter. Scatter the cucmber and feta around the salmon and drizzle with the cooking oil (this is your salad dressing). The remaining oil is great in a litle bowl for dipping crusty bread.
*The oil: The original recipe called for 3/4 C oil, and resulted in an almost oil-poaching effect. I've been using much less (1/4 - 1/2 C) and find it works just fine, and there's still enough oil for the dressing and the bread.
**The cooking time: I like my salmon really rare, so 14 minutes is perfect for me. You'll just have to experiment. If I am cooking a thicker King salmon filet, I have to go closer to 20 minutes. I like it around 120 degrees internal temp. Many people prefer 130 or even 140.
Credits: This is a NYTCooking recipe (slightly altered by me). If you have a subscription to NYTCooking, this link will take you to the recipe: https://cooking.nytimes.com/recipes/1019789-spicy-slow-roasted-salmon-with-cucumbers-and-feta
If you don't have a subscription, it may still take you to that page, or it may take you to a page where you can join, if you like. I highly recommend it!
Tags: seafood, salmon