Cardamom is known as the “Queen of Spices” (with pepper as the King). It comes to us from India and Sri Lanka and has historically been one of the most expensive spices in the world — third after saffron and vanilla. It has a beautiful aroma and flavor that comes from the combination of its 25 volatile oils. In this recipe it is combined with sweet, nutty coriander and smoky paprika to season a wild caught salmon fillet. Leave the skin on to keep the fish from falling apart and to preserve the heart-healthy omega-3 fats that are just under the skin. So quick and easy to prepare — just watch your cooking time and temperature to ensure that you maintain the salmon’s natural flavor and nutritional value.
CARDAMOM MAPLE SALMON (Serves 6)
1 1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon ground cardamom
1 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/4 cup grapeseed oil
2 tablespoons maple syrup
1 (2 pound) salmon fillet, cut into 3-inch pieces
- Stir salt, paprika, cardamom, coriander, and black pepper together in a bowl. Add oil and maple syrup and stir until evenly combined.
- Preheat a non-stick frying pan over medium-high heat, about 350 degrees F.
- Dredge salmon pieces through the maple syrup mixture until evenly coated on all sides.
- Cook salmon in the preheated pan until fish flakes easily with a fork, 5 to 7 minutes per side.