This recipe is for one per my blog, Sola Gina nella Cucina, but easy to scale up for more. In search of new ways to use Fennel Pollen, I created this recipe; it is yummy and could be called Caramel Salmon! If you do not have fennel pollen, you may substitute Chinese 5 spice powder. Enjoy
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Main DishNumber of serving: 1Preparation time:
10 Minute(s)Cook time:
1/2 pound fresh salmon fillet
1/2 teaspoon each
chipotle pepper seasoning and fennel pollen,
1/4 teaspoon ground cumin
1 1/2 teaspoons brown sugar
1 teaspoon honey
1 teaspoon sherry vinegar
1 tablespoon mayonnaise
preheat oven to 400 degrees
Mix paprika, garlic powder, chipotle pepper seasoning, fennel pollen, cumin and brown sugar together.
Divide spice mixture in half.
Brush salmon with olive oil and half of spice mixture.
Whisk remaining spice mixture with honey, sherry vinegar and mayonnaise until smooth.
Heat 1 teaspoon oil in an ovenproof skillet and saute salmon, skin side up for 1-2 minutes. Turn and spread a little of sauce mixture over top.
Bake for 8-10 minutes and serve with remaining sauce