So I know I’ve posted about the spiced salmon before. And actually, the pictures of the recipe were decent, plus the cabbage recipe has been a big hit on Pinterest, so I didn’t want to tamper with that particular post. However, this go-round, we paired the salmon with these beautiful purple potatoes, so I figured I would share about those while re-sharing the salmon recipe. Plus, both are just really good, simple recipes that you can make in no time! And don’t be fooled by the name–this is not actually spicy as in mouth-burning flavors. Instead, it is a more balanced, fragrant, anti-spicy flavor. It’s like having a specialty fall drink between the flavors of clove and nutmeg. Either way, grab either some fresh or frozen salmon, prep it with the spices, throw it on a pan, and enjoy!
Four-Spice Salmon (serves 2)
2 6-oz. skinned salmon fillets
Salt & fresh ground pepper
1/2 tbsp coriander seeds or ground coriander
1/8 tsp whole or ground cloves
3/4 tsp cumin seeds or ground cumin
1/2 tsp freshly grated nutmeg
1/2 tbsp ghee
Season fillets on both sides (or one if you leave the skin on like us) with S&P. If necessary, combine spices and grind them to a coarse powder in a coffee or spice grinder. Press some of the mixture on the top of each fillet. Preheat a large nonstick skillet over medium-high heat for 2-3 minutes. Add the oil or butter and when shimmery, place the fillets, coated side down, in the pan. Cook about 2-3 minutes or until spice mixture forms a nicely browned crust. Turn the fillets and cook for another 2-3 minutes or until salmon just slightly resists when pierced with a thin-bladed knife.
Purple Skillet Potatoes (serves 2)
6-8 small purple potatoes
2 tbsp olive oil
Fresh ground salt
Fresh ground pepper
Slice potatoes into rounds. Heat olive oil in a frying pan over medium-high heat. When oil is ready, drop in potatoes and sprinkle with salt and pepper. Cook for about 5 minutes on each side or until crispy.