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Blackened Salmon Paanch Phoran
Megan from Smith & Truslow
2
5 minutes
8 minutes
Indian
Main Course
This blackened salmon with Paanch Phoran is a simple, 15-minute dinner with big flavor. Paanch Phoran, which means "five spices" in Bengali, blends mustard, cumin, fennel, fenugreek and black caraway into a warm, nutty seasoning. Rubbed onto salmon with a pinch of red pepper flakes and broiled, it forms a fragrant, toasty crust. Gluten-free, dairy-free and paleo.
Ingredients
- 2 salmon fillets, about 1" to 1-1/4" thick
- 1 tablespoon paanch phoran
- 1/8 teaspoon red crushed pepper
- 2 tablespoons virgin olive oil
- ¼ teaspoon salt
Directions
Preheat broiler, with the oven rack up top, 4" from the heat.
Pat salmon fillets with paper towels.
Season the fillets with salt, then press the Paanch Phoran and red pepper flakes onto the tops.
Drizzle 1 tablespoon olive oil on each and rub ingredients into salmon.
Prepare broiling pan with non-stick spray, and place salmon fillets in the center.
Broil for 5-8 minutes, until the spice crust is toasted and the salmon flakes easily with a fork (145°F).
Serve immediately.
