Combine first 8 ingredients in a shallow dish. Sprinkle fillets with salt; dredge fillets in spice mixture. Heat oil in a large skillet over medium-high heat. Add fillets, skin sides up; cook 5 minutes or until bottoms are golden. Turn fillets over. Wrap handle of skillet with foil; bake at 400° for 10 minutes or until fish flakes easily when tested with a fork. Remove skin from fillets; discard skin. Serve with yogurt and lemon wedges.
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Unfortunately, I found this just awful. Against my better judgement, I included the thyme and clove--therein lay the weird taste and dry exterior. The only thing that made this even edible was a layer of Patak Eggplant Relish and a spinach raita. I love the salmon curry elsewhere in CL, so it's not the combo of Indian spices and salmon, but this particular group of spices that was quite unsavory.
One of our favorite dinners - either weeknight, or for company. I usually make a raita (yogurt, mint, cucumber) to serve with; it mixes with the rub and tastes awesome. We serve with basmati rice and steamed asparagus. Light and flavorful dinner!
I make extra rub, and keep in a bag for quick preparation on a weekday.