Amy Pearlstine made this for book club and I stole the recipe for my Easter lunch. It is still great warm or chilled. And it's one recipe I know Stan Pincus loves!
- Kimberly
Ingredients
- 3/4 tsp ground cinnamon
- 3/4 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp mustard powder
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cayenne
- 1/8 tsp ground allspice
- 2 tsp white sugar
- 2 lbs boneless (skin on center cut) salmon filets
Preparation
In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard, nutmeg, cayenne, allspice, and sugar; set aside.
Line a baking sheet with foil, then spray with nonstick cooking spray. Rinse the salmon with cold water and pat dry. Lightly sprinkle the skin with the spice mix, then place the salmon skin-side down on the prepared baking sheet. Sprinkle the remaining spice mix evenly over the salmon. Allow the salmon. Allow the salmon to come to room temperature, 30 to 40 minutes.
Preheat oven to 425°.
Sprinkle the salmon with lime juice and roast in the oven for 12 minutes. Remove from oven and allow to stand at room temperature for 15 minutes. The salmon will still be rare when removed from the oven, but will continue to cook at it rests. After 15 minutes, wrap the fish tightly with roil and refrigerate for at least 2 hours before serving.