Name: SPICED SALMON WITH BEET, FENNEL, LEMON, AND HERBS
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6
Ingredients: 2 tbsp coriander seed; 2 tbsp fennel seeds; 1 tbsp cumin seed; 1 tbsp mustard seed; 1 tbsp kosher salt; 1 tbsp brown sugar; ½ tbsp freshly ground pepper; 2 tsp turmeric; ½ tsp cayenne; 2 cups sliced almonds; 1 tbsp honey; 1 tbsp water; 1 tbsp olive oil; ¼ cup spice rub; 4 lbs salmon, skin on, pin bones removed; 6 tbsp olive oil, divided; ¼ cup lemon juice; 1 beet, halved and very thinly sliced; 1 fennel bulb, quartered and very thinly sliced; ¼ cup chopped fresh herbs (such as parsley, chervil, tarragon, chives, dill and/or cilantro); Kosher salt; Freshly ground pepper; Cooked jasmine rice, for serving; Cutting board; Knife; Small skillet; Spice grinder; Baking sheet; Saucepan; Large bowl

SPICED SALMON WITH BEET, FENNEL, LEMON, AND HERBS

Author

Jason Glover

Servings

Prep Time

30 minutes

Cook Time

25 minutes

Wake up your taste buds with this super flavorful recipe for roasted salmon with a beet and fennel salad and spiced almond rice that is out of this world! Shout out to Bobby Flay for the recipe!

SPICED SALMON WITH BEET, FENNEL, LEMON, AND HERBS

Ingredients

Spice Rub

2 tbsp coriander seed
2 tbsp fennel seeds
1 tbsp cumin seed
1 tbsp mustard seed
1 tbsp kosher salt
1 tbsp brown sugar
½ tbsp freshly ground pepper
2 tsp turmeric
½ tsp cayenne

Spiced Almonds

2 cups sliced almonds
1 tbsp honey
1 tbsp water
1 tbsp olive oil
¼ cup spice rub

Salmon

4 lbs salmon, skin on, pin bones removed
6 tbsp olive oil, divided
¼ cup lemon juice
1 beet, halved and very thinly sliced
1 fennel bulb, quartered and very thinly sliced
¼ cup chopped fresh herbs (such as parsley, chervil, tarragon, chives, dill and/or cilantro)
Kosher salt
Freshly ground pepper
Cooked jasmine rice, for serving

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Directions

To make the spice rub, toast the coriander seed, fennel seed, mustard seed, and cumin seed in a dry skillet over medium heat for about 3 minutes, until fragrant. Remove from the pan, let cool, then grind in a spice grinder or with a mortar and pestle.
Combine the ground spices with the remaining ingredients, mix well, and set aside.
For the spiced almonds, preheat oven to 350°F.
Spread the almonds out onto a baking sheet in a single layer and toast until golden brown, about 8 minutes. Remove from the oven and let cool slightly.
Combine the honey, water, and olive oil in a large pan over low heat and heat until well combined, about 1-2 minutes. Remove from heat and add the almonds to the pan. Toss until the almonds are well coated.
Transfer the almonds to a large bowl and mix in 1/4 cup of the spice rub. Toss until the almonds are well coated. Transfer the almonds back to the baking sheet and allow to cool. Once cooled, stir into the cooked rice.
To prepare the salmon, preheat oven to 375°F. (Tip: If it helps if the salmon is room temperature before roasting.)
Place the salmon in a large baking dish or on a baking sheet. Brush with 2 tbsp olive oil, season with salt and pepper, then sprinkle with 1/4 cup of the spice rub.
Transfer to the oven and roast for 15-20 minutes, until the salmon is cooked through. Remove from the oven and let rest for 5 minutes.
In a large bowl, combine the sliced beets, sliced fennel, lemon juice, fresh herbs, and remaining olive oil. Season with salt and pepper and toss until well combined.
To serve, top the salmon with the beet/fennel salad and serve alongside the almond rice.