From “The Elements of Taste,” by Gray Kunz and Peter Kaminsky (Little, Brown). Serves 4.
Ingredients
HERBS
2 tablespoons thinly sliced chives
1/2 cup finely chopped parsley
1/3 cup finely chopped mint
1/3 cup finely chopped dill
Salt and spice mix
1 1/2 tablespoons coarse salt
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/2 coarse ground white pepper
SALMON
2 tablespoons peanut or other neutral vegetable oil
Four 6-ounce salmon fillets, each about 1- to 1 1/2-inches thick, skin on
Kosher salt
Finely ground pepper
Cayenne pepper
2 tablespoons butter
Directions
Preheat the oven to 225 degrees. Heat the oil in a large ovenproof skillet over medium-low heat. Add the salmon, skin side down, and cook until crispy, about 2 minutes. Season to taste with salt, pepper and cayenne. Dot the salmon with butter and place it in the oven for about 4 minutes. (The salmon will look rare in the middle and more fully cooked on the outside.) Remove from pan. Arrange the fillets on warm plates then sprinkle with herbs. Dust lightly with salt and spice mix and serve.
