Yield: 6 servings




1/4 cup fresh lime juice
2 tablespoon fresh lemon juice
1/2 cup fresh orange juice
1 teaspoon grated lime zest
1/2 teaspoon grated lemon zest
1 teaspoon grated orange zest
2 tablespoon fresh mint; chopped
1 cups plain yogurt; drained overnight
to taste salt and pepper
2 teaspoon cumin seeds
4 whole cardamon pods
2 teaspoon crushed whole coriander seeds
3 teaspoon whole fennel seeds
1 teaspoon Salt
1 teaspoon freshly ground black pepper
2 tablespoon extra virgin olive oil
2 pounds salmon fillet

Heat oven to 400°F .

In a small saucepan, combine the juices with their zests. Bring to a boil then reduce to a simmer and cook until the mixture is syrupy and reduced to about 2 tablespoons. (10-12 minutes)

Combine the syrup, mint and yogurt and season with salt and pepper. Reserve while you prepare the salmon.

With a mortar and pestle or spice grinder, grind the cumin, cardamon, coriander and fennel seeds. Do not grind to a fine dust but only until crushed well. Add the salt and pepper. Spread spice mixture on a flat plate or bowl and dip one side of salmon fillet in the spice mixture, coating heavily. Repeat with all fillets.

In a large, heavy-bottomed, oven-proof saute pan, heat olive oil over medium-high heat. Saute fillets, spice side down until a nice crust develops. Turn fillets and place pan in oven. Cook for 4 minutes for medium-rare. Remove and plate.

Serve with yogurt sauce drizzled.