Ingredients:
4 (6 ounce) salmon fillets, 24 ounces, boneless, towel dried
2 tablespoons coriander seeds, crushed
2 tablespoons cardamom, seed crushed
1/2 teaspoon cayenne pepper
1/2 teaspoon dried dill weed
2 tablespoons flour
1 egg whites
1 teaspoon olive oil
1 teaspoon salt, to taste
6 ounces balsamic vinegar
1 tablespoon honey ( or brown sugar)
1 -2 tablespoon unsalted butter
1 tablespoon chopped fresh dill
4 tablespoons toasted sliced almonds
Directions:
Spread the spice mix on a plate and stir to mix.
Toss egg mixture together.
Dip the salmon fillets in the egg mixture and then in the spices.
Heat enough olive oil to coat bottom of a large pan until the olive oil begins to ripple. Cook the salmon 3-4 minutes on each side over medium heat (about 8 minutes per inch of thickness).
Remove salmon to a serving dish and kept warm. Discard the oil, add the balsamic to the pan.
Swirl around over high heat to pick up the salmon flavors. Reduce the liquid by half. On low heat, add the honey, butter and swirl. The consistency of the sauce should thicken slightly. Don’t boil it. When the honey and butter is completely mixed, add in the chopped dill and pour over the salmon. Or pour on plate and place salmon on glaze. Garnish with nuts. Serve immediately.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.