© Chris Court
Active Time
30 MIN
Total Time
1 HR
Yield
Serves : 16

It’s worth a little bit of extra effort to toast and grind the spices for this salmon, because it adds so much additional flavor. The spice mix is also good on pork and beef. Slideshow: Fast Fish Recipes

How to Make It

Step 1    

In a small skillet, toast the caraway and cumin seeds over moderate heat, shaking the pan, until the spices are fragrant, about 2 minutes. Transfer the caraway and cumin seeds to a spice grinder and let them cool completely. Add the chile and garlic powders and 1 tablespoon of salt and grind to a powder.

Step 2    

Arrange the salmon fillets skin side down on 2 large rimmed baking sheets. Spread the spice mix on the salmon fillets, cover the fish with plastic wrap and refrigerate for 4 to 6 hours.

Step 3    

Preheat the oven to 425° and position racks in the upper and lower thirds. Lightly drizzle the fish all over with olive oil and rub it into the spice mixture to make a paste with the spices. Roast the fish for about 25 minutes (for 3-pound fillets), until the flesh just begins to flake; shift the pans from top to bottom and front to back halfway through roasting.

Step 4    

Meanwhile, in a medium bowl, combine the yogurt with the pomegranate seeds, chopped cilantro, chopped mint, minced scallions and lemon juice and season the raita with salt.

Step 5    

Using 2 large spatulas, carefully lift the fish off the pans, leaving the skin behind, and transfer to platters. Serve with the pomegranate raita.

Make Ahead

The unroasted spice-rubbed fish and raita can be refrigerated overnight.

Notes

If possible, opt for wild salmon (all Alaskan salmon is wild) instead of the farmed variety.

Suggested Pairing

Lively, light-bodied Frappato.

You May Like