This is a wonderful recipe for salmon from the book Nigella Express. I have used it several times and it comes out beautifully. I used wild Chinook for this. The spice mixture creates a thin crust on the outside leaving the inside moist and flavorful. The cooking time is fast, so make this the last thing you do before sitting down at the table.
- 2 t. curry powder, mine was Madras
- 1 t. sugar
- 1/4 t. salt
- 4 salmon fillets, about 6 oz. each
- 1 T. garlic oil
Heat the oil in a skillet on medium-high heat. Combine the curry powder, sugar, and salt on a plate and dredge the salmon pieces in it, being sure to coat each piece evenly. Cook the salmon in the hot pan for about two or three minutes per side. The sugar will caramelize on the outside and the inside will be rosy and juicy. Yum!