- 1 1/2 tablespoons caraway seeds
- 1 1/2 tablespoons cumin seeds
- 3 tablespoons ancho chile powder
- 1 1/2 teaspoons garlic powder
- Kosher salt
- Three 3-pound (or four 2-pound) salmon fillets with skin, pin bones removed (see Note)
- Extra-virgin olive oil, for rubbing
- 2 cups plain 2 percent Greek yogurt
- 1 cup pomegranate seeds
- 1/2 cup chopped cilantro
- 1/2 cup chopped mint
- 1/4 cup minced scallions (about 4)
- 1 tablespoon freshly squeezed lemon juice
- 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.
- 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.
- 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.
- 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.
- Using 2 large spatulas, carefully lift the fish off the pans, leaving the skin behind, and transfer to platters. Serve with the pomegranate raita.
The unroasted spice-rubbed fish and raita can be refrigerated overnight.
If possible, opt for wild salmon (all Alaskan salmon is wild) instead of the farmed variety.
Lively, light-bodied Frappato.